Step 1

Make your chili sauce first by lightly toasting the dried ancho and guajillo peppers in a dry pan about a minute or 2 per side. This will help to release the oils.

Step 2

Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.

Step 3

Soak the peppers in hot water for 20 minutes, or until they are nice and soft.

Step 4

Add them to a food processor with 1.5 cups of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.

Step 5

Add the cubed beef to a large bowl and toss with the paprika, Mexican oregano, black pepper, brown sugar, cumin, coriander and a bit of salt. Make sure everything is nice and coated.

Step 6

Heat the oil in a large pot and add the seasoned beef along with the jalapenos and onion. Cook them down 6-7 minutes, searing the beef all over.

Step 7

Add the garlic and stir. Cook another minute.

Step 8

Pour in the reserved chili sauce and stir. Cook it for 5 minutes to let the flavor develop a bit.

Step 9

Stir in the 2 cups of beef broth and bring to a quick boil. If you’d prefer a soupier chili, add in 4 cups of beef broth. If you are using the optional additions, add them in now.

Step 10

Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender.

Step 11

Serve with your favorite fixins!