"The century-old iconic L.A. diner is famous for its chili, and the bean-less Texas-Style Chili is the best of the bunch...."
INGREDIENTS
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1 ounce dry guajillo chile peppers
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1 ounce dry ancho chile peppers
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5 cups water
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3 pounds chuck roast, sliced into 3/4-inch cubes
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2 tablespoons vegetable oil
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1 1/2 cups chopped onion ((1 medium onion))
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1 cup chopped Anaheim green chilies ((2 peppers))
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4 teaspoons minced garlic
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3 tablespoons Gebhardt chili powder
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2 tablespoons Mexene chili powder ((or McCormick))
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2 1/2 tablespoons dark brown sugar
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1 1/2 teaspoons salt
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1 1/2 teaspoons ground black pepper
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1 teaspoon ground cumin
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1 large Knorr beef bouillon cube ((or 2 small beef bouillon cubes))
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1/4 cup corn masa
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4 cups chicken broth
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1/2 cup lager beer ((such as Budweiser))
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1/3 cup El Pato tomato sauce
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2 tablespoons apple cider vinegar
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1 tablespoon lime juice
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1 1/2 teaspoons dried Mexican oregano
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Shredded Cheddar cheese
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Chopped onion
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Tortilla chips