Method

Blend soaked ancho and guajillo chillies (with their soaking water) and chipotle chillies into a smooth red purée. Set aside.
About 5 min
Season beef with salt and pepper. Heat oil in a large Dutch oven over high heat. Brown beef in batches (do not crowd) for 6–8 minutes until deeply seared. Remove and set aside.
About 11 min
In the same pot, sauté onions over medium heat for 8 minutes. Add garlic; cook 2 minutes. Add cumin, oregano and paprika; stir 1 minute.
About 11 min
Add chilli purée; cook 5 minutes, stirring. Add crushed tomatoes, beer and beef stock. Return beef to the pot. Bring to a simmer.
About 11 min
Partially cover and simmer on very low heat for 90 minutes, stirring occasionally, until the beef is very tender and the sauce is thick. Add stock if it gets too dry.
About 11 min
Stir in masa harina slurry if needed to thicken further. Taste and adjust salt. Serve with cornbread, shredded cheddar, diced white onion, pickled jalapeños and sour cream.
About 3 min

Nutrition per serving (estimate)

Contains: gluten