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

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.