Thanks for the replies
I made this the other day and the audience loved it.
Really loved it.
(I left out the lime, vinegar and sugar, used a couple tablespoons of oil instead of lard) and added a couple fresno's for heat.
I thought it was good but could have more depth of flavor. It only cooked for 2 hours, could have used another.
V8 would add a lot. Maybe what was missing was acid when I left out the vinegar.
Celery seed is a secret ingredient in my heathen( with beans) chili.
https://www.epicurious.com/recipes/f..._ampNGREDIENTS
2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)
1 1/2 teaspoons ground cumin seed
1/2 teaspoon freshly ground black pepper
Kosher salt
5 tablespoons lard, vegetable oil, or rendered beef suet
2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
1/3 cup finely chopped onion
3 large cloves garlic, minced
2 cups beef stock , or canned low-sodium beef broth, plus more as needed
2 1/4 cups water, plus more as needed
2 tablespoons masa harina (corn tortilla flour)
1 tablespoon firmly packed dark brown sugar, plus more as needed
1 1/2 tablespoons distilled white vinegar, plus more as needed
Sour cream
Lime wedges