Summary

Instructions

1. 1

   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.

2. 2

   Cut the chuck roast into 1/2-inch chunks, trimming most excess fat; season evenly with 1.5 T Meat Church Blanco.

3. 3

   Heat a Dutch oven over medium-high heat and add the beef tallow.

4. 4

   Brown the seasoned chuck in 3 batches without overcrowding; transfer browned meat to a bowl and reserve.

5. 5

   Add the chopped onions to the pot without removing the fond; sauté over medium heat for about 6 minutes until browned.

6. 6

   Stir in the minced garlic, chopped chiles de arbol, and Meat Church Texas Chili Seasoning; cook about 2 minutes until fragrant.

7. 7

   Return the beef and any accumulated juices to the Dutch oven.

8. 8

   Add the beef broth and the chopped corn tortillas; bring to a boil, then reduce to a gentle simmer.

9. 9

   Simmer for about 3 hours, stirring occasionally, until the liquid has reduced and the chili has thickened.

10. 10

    Use a large spoon to break up any larger pieces of meat; it should be very tender and starting to fall apart.

11. 11

    Garnish as desired and serve.