Original Texas-Style Chili

1. Stem and seed the dried chile pods, then toast them in a dry skillet over medium heat for about 30 seconds per side until fragrant but not scorched. Cover them with boiling water and soak for 20 minutes until softened.
2. Drain the chiles and blend them with the garlic, a ladle of the soaking liquid, and the tomato paste until you have a smooth, thick red paste; set aside.
3. Cut the chuck into 1 cm cubes, since traditional Texas chili uses chopped meat rather than ground. Render the suet in a heavy pot over medium-high heat, or warm the oil, then brown the beef in batches until well seared, about 5 minutes per batch.
4. Return all the meat to the pot, stir in the crushed cumin, oregano, and cayenne, and cook for 1 minute until aromatic, then add the chile paste and beef broth.
5. Bring to a gentle simmer, partially cover, and cook low and slow for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender and reaches an internal temperature of at least 71 C.
6. Whisk the masa harina with a few tablespoons of water and stir it into the chili; simmer uncovered for another 10 to 15 minutes to thicken the sauce and add corn flavor.
7. Stir in the hot pepper sauce, season with salt to taste, and let the chili rest off the heat for 10 minutes before serving so the flavors meld.

You'll use: Frying pan / skillet · Large pot · Saucepan · Blender · Whisk