Step 1

Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.

Step 2

Set them into a bowl and cover with hot water for 20 minutes, until they are very soft.

Step 3

Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and 1 cup of the soaking water. Blend until nice and smooth.

Step 4

Strain the sauce and set aside.

Step 5

Heat a large pot to medium heat and add the olive oil.

Step 6

Add the onion and peppers and cook until softened, about 5 minutes.

Step 7

Toss the cubed chuck roast in the flour with a bit of salt and pepper to coat them.

Step 8

Add the garlic and coated beef to the pan. Brown the beef on all sides, about 5 minutes or so.

Step 9

Add the red sauce and stock and bring to a quick boil.

Step 10

Reduce the heat, cover, and simmer for at least 30 minutes to let the flavors develop. Longer is better.

Step 11

If you’d like to thicken the chili, remove the cover and increase the heat. Cook until the moisture cooks out and your preferred thickness is achieved.

Step 12

Serve!