Serves 6-8 Difficulty
For seasoning: 4 pasillo or ancho chilis, dried in oven and ground into powder in food processor 2 Tablespoons dried oregano 1-1/2 Tablespoons ground cumin 1/4 teaspoon cayenne pepper, or to taste
2 pounds beef chuck roast, cut into 1" pieces 2 Tablespoons olive oil 1-1/2 teaspoon salt 1-1/2 onions, chopped 8 cloves garlic, minced 1 jalapeno pepper, with seeds, minced 4 large tomatoes, chopped 1 Tablespoon basalmic vinegar 4 cups gf beef broth or water
Place seasoning ingredients in a small heavy skillet and toast for 1-2 minutes. Set aside. Season beef with salt. Heat a large, heavy skillet over medium-high heat and add oil. Brown beef in batches and remove to a Dutch oven. Add more oil if necessary to skillet and add onions, garlic and jalapeno and 1/2 teaspoon salt. Cook and stir until onions are soft. Place mixture in Dutch oven. Add spice mixture to Dutch oven. Cook and stir until well blended. Add tomatoes, vinegar, broth and salt to taste. Bring to a boil; reduce to simmer. Simmer uncovered for 2 hours.