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Ingredients
  • subheading: FOR THE CHILI SAUCE:
  • 4 guajillo peppers (or use 1 to 1.5 tbsp ground guajillo powder or chili powder blend)
  • 4 ancho peppers (or use 1 to 1.5 tbsp ground ancho powder or chili powder blend)
  • Salt to taste
  • subheading: FOR THE CHILI:
  • 3.5 to 4 pound chuck roast cut into ¾ to 1 inch cubes
  • 1 to 2 tablespoons paprika
  • 1 tablespoon Mexican oregano
  • 1 tablespoon black pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • Salt to taste
  • 2 tablespoons olive oil
  • 2 jalapeno peppers chopped
  • 1 large onion chopped
  • 5 cloves garlic chopped
  • 2 to 4 cups beef stock (or use tomato sauce or fire roasted tomatoes)
  • OPTIONAL ADDITIONS Worcestershire sauce, tomato sauce, chili or kidney beans, extra spicy chili powders
  • FOR SERVING Crema or sour cream, fresh chopped herbs, spicy chili flakes or chopped chiles, shredded cheese - all your favorite chili fixins. I served mine with spicy chili flakes and fresh chopped cilantro.
Steps
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