adapted from recipes in Texas Eats and The Wright Recipes
1 recipe Guajillo Chili powder (see below)
2 1/2 pounds Chuck roast trimmed and cut into 1/4″ cubes
1 large yellow onion, chopped
2 teaspoons paprika
2 teaspoons dried Mexican oregano
1/2 teaspoons dried thyme
1/2 teaspoon salt
4 large garlic cloves, minced
2 cups beef broth
1 (28 oz) can pureed tomatoes (I used fire roasted)
1 cup water
1 Tablespoon lard or olive oil (more as needed)
For Guajillo Chili powder:
3 allspice berries
2 teaspoons coriander seeds
2 teaspoons cumin seeds
Toast all above ingredients in a skillet until fragrant. Transfer to spice grinder and pulse until finely ground.
Add fat to Dutch oven and heat over medium high heat. Add beef cubes in batches and cook, turning as needed, until well browned on all sides. Remove from pan using a slotted spoon. When meat is done, lower heat to medium and add onion to pan. If needed, add a little more oil/lard at this time. Saute for about 10 minutes, until lightly browned.
Add the chili powder, thyme, paprika, oregano, salt and garlic, stirring for one minute. Add the beef broth, tomatoes, water and browned beef. Turn heat to high and bring to a boil, then cover partially and reduce to a simmer for approximately 2 hours, until the meat is very tender. Add water, if needed, to maintain desired consistency.
Spoon over cooked rice and top with shredded cheese blend.
**This is another contribution to the 37 Cooks/Marx Foods Challenge**