Ingredients: 3 tablespoons extra virgin olive oil
3 pounds beef chuck, cut into 1/4-inch cubes
6 chili peppers, chopped very small
1 tablespoon ground cumin
3/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper flakes
3 cups minced red onions
2 tablespoons minced garlic
2 (28-ounce) cans tomato sauce
2 tablespoons tomato paste
1 tablespoon salt
2 tablespoons red wine vinegar
Directions Heat oil in a large, heavy pot over high heat. Add chili peppers, onions, and salt and cook until onions are softened. (The salt pulls the moisture out of the onions to create a broth, so this is not an optional ingredient.) Add garlic and cook until fragrant, about 2 minutes. Add the beef, cumin, cayenne, cinnamon, and crushed red pepper flakes and cook until meat is well-browned. Add the tomato sauce, tomato paste, and salt to the pot. Stir well and bring to a boil. Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off any fat that rises to the top of the chili. (Slices of plain white bread are good for this.) Remove from heat and stir in vinegar.