Texas-Style Chili

Good morning! Officially it's Fall, did you turn your clocks back? During these shorter days, there's nothing we love to come home to more than a warm bowl of hearty chili. Today's recipe is not only deliciously seasoned, but it's also bean-free. (Did I mention that this is Texas-style chili?) Whip up a hearty batch of chili tonight and put it in your freezer for the next time you have a hankering for something spicy!
Ready to get cooking? Pick up these ingredients and get started!

• 1 1/2 ounces dried guajillo chiles
• 1 chipotle chile in adobo sauce, plus 1 tablespoon sauce
• 1 pound boneless beef short ribs, cut into 1-inch pieces
• Coarse salt and ground pepper
• 1 tablespoon vegetable oil
• 1 1/2 pounds boneless beef chuck, cut into 1-inch pieces
• 1 medium white onion, diced small
• 4 garlic cloves, smashed and peeled
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (preferably Mexican)
• 2 tablespoons cornmeal
• 3 3/4 cups low-sodium beef broth
• 1 to 2 tablespoons white vinegar

Directions

1. Step 1

   Place guajillos in a large bowl, cover with boiling water, and weight with a small plate to keep submerged. Let sit until pliable, 15 minutes. Reserve 1 cup soaking liquid. Drain guajillos; discard stems and seeds. In a blender, blend guajillos, chipotle chile and sauce, and soaking liquid until smooth, about 2 minutes, scraping down side as needed. Pour mixture through a fine-mesh sieve set over a medium bowl, pressing on solids; discard solids. Set chile puree aside.

2. Step 2

   Heat a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and pepper and cook until browned, about 5 minutes. With a slotted spoon, transfer to a medium bowl. Add oil to pot, season beef chuck with salt and pepper, and cook until browned, about 5 minutes (do not crowd pot; work in batches if necessary). Transfer to bowl with short ribs.

3. Step 3

   Reduce heat to medium and add onion, garlic, and 1/2 cup water. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 3 minutes. Add cumin, oregano, and cornmeal and cook until fragrant, 1 minute. Add meat, broth, chile puree, and just enough water to cover meat, if necessary; bring to a boil over high. Partially cover, reduce heat, and simmer 1 hour. Uncover and cook until meat is tender and chili is slightly thickened, 30 to 45 minutes. Add vinegar to taste.