True Texas Chili

2 hrs 45 minServes 4

A minimalist Texas red: dried chiles ground into paste, simmered with cubed beef until tender and bathed in thickened sauce.

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55 g dried New Mexico, guajillo, or pasilla chiles (6 to 8 whole)	Toast chiles in skillet, 2–3 min per side	Soak chiles in hot water, 15–45 min	Drain, deseed & purée chiles with cumin, pepper, salt & water			Serve topped with sour cream & lime wedge
1½ teaspoons ground cumin seed
½ teaspoon freshly ground black pepper
1 tablespoon kosher salt (for paste), plus more to taste
2 tablespoons lard, vegetable oil, or rendered beef suet (for first beef batch)	Brown first beef batch in lard, 3 min per side
boneless beef chuck, well trimmed, cut into ¾-inch cubes (first batch)
2 tablespoons lard, vegetable oil, or rendered beef suet (for second beef batch)	Brown second beef batch in lard, 3 min per side
boneless beef chuck, well trimmed, cut into ¾-inch cubes (second batch)
1 tablespoon lard, vegetable oil, or rendered beef suet (for aromatics)	Cook onion & garlic in lard, 3–4 min	Whisk in broth, water & masa harina	Stir in chile paste & reserved beef, simmer 2 hrs	Stir in brown sugar & vinegar, simmer 10 min	Rest 30 min, adjust seasoning, reheat gently
⅓ cup finely chopped onion
3 large cloves garlic, minced
2 cups beef stock or canned low-sodium beef broth, plus more as needed
2 cups water (for broth)
2 tablespoons masa harina (corn tortilla flour)
1 tablespoon firmly packed dark brown sugar, plus more as needed
1½ tablespoons distilled white vinegar, plus more as needed
Sour cream
Lime wedges

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