Page 252 - My Cookbook

INGREDIENTS
2 dried ancho chiles
2 dried chiles de arbol
2 dried guajillo chiles
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1 large red bell pepper, stemmed, seeded and diced
1 Fresno chile pepper, seeded and minced
2 Anaheim peppers, stemmed, seeded and diced
1-1/2 pounds beef chuck roast, cut into 1/2-inch cubes
1-1/2 pounds coarse ground beef 80% lean
2 tablespoons all purpose flour
Texas Chili

Mexican
Cook 3 hr 30 min ∙ Makes 4 to 6 servings ∙ Source Foodnetwork.com
DIRECTIONS
1. Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
2. In a large Dutch oven over medium-high heat, add the olive oil, onions, garlic, bell pepper, Fresno chile and Anaheim chiles. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
3. Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the flour, chili powder, cumin, black pepper and cayenne; saute until fragrant, about 2 more minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil. then reduce the heat to a low simmer.
4. Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the