Ingredients:

  • 3 pounds beef chuck roast, cut into 1-inch cubes

  • Barista Sea Salt & freshly ground pepper 

  • 4 Tbsp. lard or grapeseed oil

  • 10 Roma tomatoes 

  • 2 white onions, peeled and roughly chopped

  • 4 large cloves garlic, peeled

  • 2 cups beef stock 

  • 1 bay leaf

  • 3 Tbsp. Oaxaca Spice Blend 

  • ½ tsp. Morita Chili Flakes 

  • ⅓ cup dark beer (we like Modelo Negra)

  • 2 Tbsp. masa harina, nixtamalized corn flour

  • 1Tbsp. apple cider vinegar

*Click on the spice(s) for more suggested uses

Directions:

  • Season the beef liberally with Barista and freshly ground black pepper; set aside at room temperature.

  • Set oven to broil.

  • Working in a heavy bottomed skillet (preferably cast iron), broil the tomatoes, onions and garlic until well cooked and speckled with blackened, slightly charred skins, about 10 minutes.

  • Remove from oven and reduce heat to 300°F.

  • Add ½ cup of water to the tomato mixture and season with salt and pepper to taste.

  • Purée the tomato mixture in a blender briefly to a slightly smooth consistency and set aside.

  • Place a large Dutch oven over high heat; add the lard, heat until rippling.

  • Working in two batches, sear the beef until all sides are well browned.

  • Remove the beef and drain, leaving the remaining oil behind in the pan.

  • Add the tomato purée to the hot oil and fry the sauce briefly, take care not to burn yourself as the sauce will bubble and splatter.

  • Add the Oaxaca and Morita and stir to combine.

  • Add the beef stock and bay leaf, reduce heat to low and simmer for 10 minutes.

  • Add the beef back to the pan, cover and place in the oven to braise for three hours.

  • After three hours the beef should be fork tender and the chili should be ready for final touches.

  • Make a slurry by mixing the beer with the masa harina, stir into the chili and bring to a simmer, this will add flavor and help thicken the chili, cook for a few minutes.

  • Add the cider vinegar and adjust seasoning by adding more salt and Morita to taste.