Texas Chili "Male"

Ingredients:

Chili Meat Sauce:

• 2 tbsp. l. olive oil
• 1 medium sweet onion, diced
• 4 cloves garlic, finely chopped
• 1 red bell pepper, seeded and diced
• 1 Fresno chili pepper, seeded and finely chopped
• 2 Anaheim chili peppers, seeded and diced
• 650 g beef shoulder, cut into cubes
• 650 g ground beef (20% fat)
• 2 tbsp. flour
• 3 tbsp chili powder
• 2 tbsp. ground cumin
• 0.5 tsp ground black pepper
• A pinch of cayenne pepper
• 1 bottle (340 g) beer
• 1500 ml beef broth
• 1 tbsp. salt
• 1/4 cup chopped cilantro

Hot peppers:

• 2 dried chile de arbol peppers
• 2 dried poblano peppers (ancho)
• 2 dried guajillo peppers

Preparation:

1. Scrape the seeds and membranes from the dried chili peppers and cut them into large pieces. Toast the chili peppers in a large skillet over medium heat until they begin to change color, about 2 minutes.
   
   Transfer to a small bowl and add enough hot water to completely cover the peppers. Cover and let steep for 15 minutes. Place the chili and liquid in a blender and blend until smooth. Set aside.
2. In a large heavy skillet, sauté the onion, garlic, bell pepper, Fresno chili, and Anaheim chili in olive oil over medium heat until the onion is translucent, 6 to 7 minutes. Add both types of meat and sauté until browned and cooked through, another 7 to 8 minutes.
3. I'll add flour, chili powder, cumin, black pepper, and cayenne pepper and cook until fragrant, about 2 minutes. Deglaze the pan by adding beer and scraping up any browned meat pieces from the bottom. Add the broth, chili sauce, and salt; bring to a boil, then simmer over low heat without boiling.
4. Partially cover the pan and simmer until the chili sauce has reduced, about 2 hours. Remove from heat. Stir in the cilantro, cover, and keep warm until serving. Serve with guacamole sauce.