Texas Style Chili

• 1
  Place guajillo chilis, ancho chilis and chile de arbol in a bowl and cover with 2 cups hot water. Cover with plastic wrap and let sit for 10 minutes.
• 2
  Purée in a blender until smooth, set aside.
• 3
  Heat cast iron pot over medium-high heat and cook ground beef for 10 minutes. Use a spoon to break up any large pieces and stir occasionally to ensure even browning. Drain excess fat and remove beef from pot.
• 4
  In the same pot add in 2 Tbs. of oil and sauté the onions for 3-4 minutes.
• 5
  Add garlic, cumin, coriander, dried oregano, salt & pepper blend and kosher salt. Sauté for 3 more minutes.
• 6
  Add in 4 cups chicken stock or water, chipotle adobo purée, ground beef and masa flour to pot.
• 7
  Bring to a boil and turn down heat to medium-low and simmer for 1 1/2 hours. Stir occasionally so the bottom does not burn.
• 8
  Finish chili with apple cider vinegar and season with additional salt if needed.