Step 1

Tear the guajillo and ancho chiles into about 1-inch pieces. In a medium saucepan, toast the chiles over medium heat, stirring occasionally, until fragrant and darkened in spots, 3 to 4 minutes. Add the onion, garlic and enough water to cover by 1-inch. Bring to a boil over medium-high heat. Cook, uncovered, stirring occasionally, until the chiles are softened, about 10 minutes. Drain well and discard the liquid.

Step 2

Transfer the chili mixture to a blender with the beef broth, cornmeal, oregano and cumin. Puree until smooth, about 1 minute. Set aside.

Step 3

Heat the oil in a large Dutch oven over medium-high heat. In a large bowl, toss the beef with the salt and pepper. Working in batches, cook the meat until browned on all sides, 8-10 minutes per batch.

Step 4

Return all the beef to the pot and stir in the chili mixture. Bring to a boil over medium-high heat. Cover and reduce the heat to low. Simmer, stirring occasionally, until the meat is very tender, 1 1/2 to 2 hours.

Step 5

Stir in the cider vinegar. Season the chili to taste with salt. Serve topped with queso fresco, pickled jalapeños, cilantro and corn chips, if you like.