1. Soak peppers in enough hot water to cover, for at least two hours.
2. Coat beef chunks in chili powder and salt. Tossing in a large bowl
3. If you have beef fat trimmings, start rendering some in your
cooking pot over low heat by adding them to some oil. Render for 20 to 30 minutes, or until the pieces are brown and crusty, then remove from pot. With a sprinle of salt these make a good, if
4. Add onions, some chili powder, and some salt to the cooking pot
(still on low heat), and stir until translucent. Remove to a bowl.
5. Heat a large skillet on medium-high heat, add some cooking oil and
when hot (wisps of smoke become visible) carefully add beef chunks,
stirring until nicely browned.
6. Transfer contents of skillet, i.e. beef chunks, any resulting
liquid, and crusted bits, to the cooking pot. Add just enough water,
beef stock, and/or some beer to cover, check for salt, and simmer.
7. Remove stems from the now softened chiles, and from the roasted red
peppers if necessary. Reserve the soaking liquid. Transfer chiles and
reserved onions to a blender or, if you're using an immersion blender,
to a medium sized bowl. A food processor won't work so well here.
Puree pepper/onion mixture until smooth, adding reserved
soaking liquid as necessary to achieve a spaghetti sauce-like
8. Add puree to cooking pot and stir. Add most of the garlic, and
adjust seasoning with salt, sugar and vinegar or hot sauce. Simmer
for about an hour if you're using rib meat, or about 2.5 hours if
you're using chuck, stirring often. Towards the end of cooking, add
the remaining garlic for some extra punch.
9. When the beef is sufficiently tender, turn off heat, and stir in a
little masa harina or corn meal to thicken the chili, as well as to
round out the flavor. When desired consistency is achieved, adjust
10. Serve with a little crema fresca or sour cream. For best results,
let the chili rest for a day before serving.