Prep time: 45 mins
Cook time: 2hr 15 mins
Total time: 3hr
Serving: 8

Ingredients : 

3 whole sweet fresh, dried chiles like crostini, New Mexico, or chorister, stems and seeds removed
2 small hot dried chiles such as Arbol, stems, and seeds removed
3 holes rich, fruity dried chiles like ancho, mulatto, Negron, or papilla, stems and seeds removed
2 whole chipotle chiles canned in adobo sauce, plus 2 tablespoons sauce, stems, and seeds removed
2 quarts of low-sodium canned or homemade chicken broth
4 pounds beef chuck, trimmed of excess gristle and fat, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large onion, finely diced
4 medium cloves garlic, grated on a micro plane grater
1/2 teaspoon powdered cinnamon (optional)
1 tablespoon ground cumin (optional)
1/4 teaspoon ground allspice (optional)
2 teaspoons dried oregano (optional)
2 tablespoons Asian fish sauce (optional)
2 to 3 tablespoons masa harira
2 tablespoons apple cider vinegar
Hot sauce, to taste
Cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas for serving as desired

Instructions : 

1. To a large heavy-bottomed Dutch oven or stock pot, add dried chiles and simmer over medium heat, turning regularly, for 2–5 minutes or until slightly browned and emitting a strong, roasted scent. Do not permit smoking. Put the chilies in a small dish and put them away. You may also microwave-dried chiles for approximately 30 seconds in 15-second intervals until they are soft and smell toasted. Put into a bowl or liquid measuring cup that can hold 2 quarts and can be heated in the microwave. Cover with plastic wrap and microwave on high until softly simmering, about 5 minutes. Add half the chicken broth and the chipotle chilies. Take out of the microwave and let stand for 5 minutes. Place the chilies and liquid in a blender and process, beginning with the slowest speed and working up to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Approximately 1 minute should be enough time to blend until smooth.
2. Cubed beef should be heavily seasoned with salt and pepper. Prepare a smoke point by heating oil in the bottom of a Dutch oven over high heat. Add half the beef cubes in a single layer and cook for about 6 minutes or until they are well browned.
3. They were cooking in a Dutch oven again. After approximately 2 minutes, add the onions and cook while stirring until they become translucent and tender. Then, add the garlic and, if used, the spices (cinnamon, cumin, allspice, and oregano) and simmer for approximately a minute, frequently stirring, until aromatic. Return all the meat to the pan and stir in the remaining quart of chicken broth and the chili purée. Flip the mixture over and mix it.
4. Cook, uncovered, at a simmer for 2 1/2-3 hours, stirring regularly, after coming to a boil over high heat and reducing heat to maintain a simmer. Stew may also be cooked in a 200° to 250°F oven with the Dutch oven lid propped up slightly.
5. Mix in the masa harira, vinegar, and fish sauce (if using). The use of spicy sauce is optional. Adding salt is a matter of personal preference. Chill chili in the fridge for at least one day and up to five days before serving. Serve cold the next day or reheat.
6. Garnish each serving with fresh cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas.