Ingredients

5 dried ancho chiles
4 dried pasilla chiles
5 dried guajillo or New Mexico chiles
3 tablespoons vegetable oil
3 pounds beef chuck roast, cut into 1-inch cubes
1 cup chopped onions
1 tablespoon chopped garlic
1 9-ounce can tomato sauce
2 quarts chicken broth
1 bay leaf
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt to taste
Cornbread for serving (optional)

Directions

Place the ancho, pasilla and guajillo chiles in a bowl. Cover with boiling water and let soak for 30 minutes. Use a saucepan to weight them down if they float to the surface.

Meanwhile, heat 1 tablespoon vegetable oil in a large saucepan or Dutch oven over medium heat. Lightly brown the beef. Do not overcook. Remove the beef from the pan, draining any liquid, and set aside.

Heat the remaining 2 tablespoons oil in the same pan and cook the onions and garlic until soft, but not browned. Remove the pan from the heat.

When the chiles have soaked 30 minutes, drain them, remove the stems and seeds (hold under running water to do this) and pat dry. Puree to a smooth paste in a food processor.

Replace pan over heat. Add tomato sauce and chicken broth, and bring to a boil. Stir in the beef, chile paste, bay leaf and cinnamon. Reduce heat to low and simmer, uncovered, for 1 hour.

Add oregano, cumin and cayenne pepper. Let simmer, uncovered, for another hour. Add a little water or chicken broth if the chili becomes dry or overly thick. Add salt and serve hot. Pass cornbread to crumble into individual bowls of chili, if desired.