Ingredients:

  • 3 lbs beef chuck roast, cut into ½ inch cubes
  • 3 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium Anaheim pepper, seeded and diced
  • 2 tbsp tomato paste
  • 4 tbsp mild chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ¼ tsp ground cinnamon
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar

Instructions:

  1. Heat oil in the Dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Working in batches, sear the beef until a deep mahogany crust forms on all sides. Remove the beef to a plate and set aside.
  2. Reduce heat to medium. Add the diced onion and Anaheim pepper, sautéing until the onions are translucent and fragrant.
  3. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste turns a dark brick red.
  4. Add the chili powder, cumin, smoked paprika, cayenne, and cinnamon. Stir constantly for 60 seconds to bloom the spices in the oil.
  5. Deglaze the pot by pouring in the beef broth, scraping the brown bits off the bottom. Return the seared beef and juices to the pot.
  6. Stir in the Worcestershire sauce and apple cider vinegar. Bring to a boil, then reduce to a low simmer.
  7. Cover and cook for 45–50 minutes until the beef is tender and the sauce has thickened into a rich glaze.