Once You Make Chili the Texas Way, You'll Be Hooked Forever
"Better the next day is an understatement...."
INGREDIENTS
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3 dried guajillo or New Mexico chiles
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3 dried pasilla chiles
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2 dried ancho chiles
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6 cloves garlic
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2 canned chipotle peppers in adobo sauce (optional)
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1 (32-ounce) carton low-sodium beef or chicken broth (4 cups), divided
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1 large white or yellow onion
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1 (4 1/2-pound) boneless beef chuck or chuck shoulder roast
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2 teaspoons kosher salt, divided, plus more as needed
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2 tablespoons vegetable oil, plus more as needed
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2 tablespoons tomato paste
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1 tablespoon packed dark or light brown sugar
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2 teaspoons chili powder
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1 teaspoon smoked paprika
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1 teaspoon freshly ground black pepper, plus more as needed
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1/4 teaspoon ground cinnamon
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1 (12-ounce) bottle dark beer, such as Shiner Bock or Negro Modelo
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3 tablespoons masa harina
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Corn chips or tortilla chips
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Cornbread
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Shredded cheddar cheese
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Diced white onion
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Sliced fresh jalapeños
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Sour cream or plain Greek yogurt
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Coarsely chopped fresh cilantro
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