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Preheat oven to 350 degrees F.
Using scissors cut off the stem end of each peppers, then cut up one side so that you can open the pepper up and dump out the seeds. Place the seeded peppers on a baking sheet and bake for 3 to 4 minutes. Don't let them get too dark. When you can smell them, they're done.
Boil 2 cups of water (microwave or stove top) and pour it over the peppers in a large bowl. Let the peppers sit there and rehydrate for about 30 minutes. Stir them around once in a while.
When the peppers are soft, transfer them to a food processor or blender along with the soaking water, and puree until smooth. If using a food processor add half of the liquid at a time. Set this puree aside for now.
Heat up a Dutch oven or large pot over high heat. Add one-quarter of the cubed chuck and brown it. When the meat has browned, remove it to a bowl and brown the remaining beef in 3 small batches. Don't rinse the pot when you're done browning the beef, and pour 2 tablespoons of oil into it. When the oil is hot add the onion, green chilies, and garlic to the pot and cook for 5 minutes or until the onions begin to soften.
Add the meat back into the pot, then stir in the chili powders, brown sugar, salt, black pepper, and cumin. Cook for 3 minutes.
Heat 1 cup of water to boiling in your microwave oven or on your stove top. Dissolve the bouillon cube in the hot water.
Whisk the corn masa into the remaining 2 cups of water (room temperature) and add it to the chili.
When the beef bouillon cube has dissolved, add the bouillon to the chili along with the chicken broth, beer, tomato sauce, vinegar, lime juice, oregano and pureed chilies.
Bring the chili to up to a gentle simmer and let it cook uncovered for 2 1/2 to 3 hours or until it's thick and the beef is soft. Add another 1/2 cup of water to the chili as it cooks if it becomes too thick before the beef is tender. Serve with shredded Cheddar cheese and chopped onion for topping and tortilla chips on the side.