A deep, beef-forward Texas bowl of red enriched with corn tortillas and lit with the clean, smoky heat of chiles de arbol—hearty, bold, and irresistibly savory.
Boil about 1 cup of water and pour over the dried chiles de arbol in a bowl; let steep for 10 minutes until softened, then finely chop and set aside.
Cut the chuck roast into 1/2-inch chunks, trimming most excess fat; season evenly with 1.5 T Meat Church Blanco.
Heat a Dutch oven over medium-high heat and add the beef tallow.
Brown the seasoned chuck in 3 batches without overcrowding; transfer browned meat to a bowl and reserve.
Add the chopped onions to the pot without removing the fond; sauté over medium heat for about 6 minutes until browned.
Stir in the minced garlic, chopped chiles de arbol, and Meat Church Texas Chili Seasoning; cook about 2 minutes until fragrant.
Return the beef and any accumulated juices to the Dutch oven.
Add the beef broth and the chopped corn tortillas; bring to a boil, then reduce to a gentle simmer.
Simmer for about 3 hours, stirring occasionally, until the liquid has reduced and the chili has thickened.
Use a large spoon to break up any larger pieces of meat; it should be very tender and starting to fall apart.
Garnish as desired and serve.