Ancho Peppers, Dried Chuck Roast Garlic Cloves Dried Oregano Ground Cumin Salt Beef Broth Masa Harina
Remove the seeds from the peppers. Toast peppers in a cast iron skillet for 2-3 minutes. Let peppers soak in boiling water for 30 minutes. Remove the skins and chop if needed.
Trim and chop the beef into 1 inch cubes. Working in batches, cook the meat in a large dutch oven or iron pot over medium heat. Sear the meat on all sides and remove to a plate.
Saute the garlic. Pour 2 cups of the reserved chili water (from soaking the peppers) into the pot and deglaze the pan. Stir in the mashed chili peppers until mixture is smooth. Add meat to the pot. Simmer for 30 minutes.
After simmering for 30 minutes, uncover and stir in the oregano, cumin, and salt. Simmer for 45 minutes. Skim off fat and add additional seasoning if desired. Thicken chili with a masa/broth mixture.
Let simmer a final 30 minutes. Serve bowls of chili topped with diced onion and shredded cheddar cheese, or additional toppings if desired!