Chili (Beef Steak)

Slow cooked chunky beef chilli with fresh chile peppers and loads of garlic. As the cold nights draw in, this warming recipe is perfect for creating a comforting aroma as it cooks in the oven.

4½ cups water + 5 cups warm water
4 dried ancho chiles
4 dried guajillo chiles
4 dried mulato chiles
1 dried chipotle chile
8 cloves garlic, unpeeled
1 (28 oz) can whole peeled tomatoes
¼ tsp. ground cumin
½ tsp. dried oregano
sea salt
black pepper, freshly ground
1 tsp. white vinegar
5 Tbsp. extra-virgin olive oil, divided
4 lbs beef sirloin, cut into ¾" cubes
2 cups onions, finely chopped (from 1 large onion)
2 (14½ oz) cans kidney beans, drained and rinsed

To Serve:
white cheddar cheese, shredded
jalapeno chile slices

Bring 4½ cups water to a boil in a saucepan.

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2).

Spread ancho, guajillo, mulato, and chipotle chiles and garlic on a baking sheet. Roast until softened, about 7 minutes. Let cool slightly.

Tear chiles into pieces, discarding stems and seeds. Add to boiling water, remove from heat, and top with a smaller plate to keep chiles submerged. Let stand 30 minutes. Drain, reserving 1 cup water. Puree chiles, reserved chile water, the tomatoes and their juices, and 5 cups warm water in a blender.

Peel garlic. Pound garlic, cumin, oregano, 2 tsp. salt, and the vinegar into a paste with a mortar and pestle.

Heat 1½ Tbsp. oil in a Dutch oven or other large heavy pot over medium-high heat. Season beef generously with salt and pepper. Working in batches and adding more oil as needed, cook beef until browned all over, 2-3 minutes. Transfer to a plate.

Reduce heat to medium. Add onion to pot, and cook until translucent, about 5 minutes. Stir in garlic paste, and cook until fragrant, about 2 minutes. Stir in beef and chile puree, and season with salt and pepper. Raise heat, partially cover pot, and simmer chili until thickened, about 2½ hours. Stir in beans, and cook until heated through. Serve with sour cream, cheese, and jalapeno.

Makes 10 servings.