Ingredients
3 tablespoons ancho chili powder or 3 medium pods
(about 1/2 ounce), toasted and ground
3 tablespoons New Mexico chili powder or 3 medium
pods (about 3/4 ounce), toasted and ground
2 tablespoons cumin seeds, toasted in a dry skillet
over medium heat until fragrant, about 4 minutes, and ground
2 teaspoons dried oregano, preferably Mexican
1/2 cup water
1/2 cup red wine
4 pounds beef tenderloin, trimmed of excess fat and
cut into 1-inch cubes
7-9 tablespoons olive oil
2 teaspoons kosher salt, plus extra for seasoning
1 medium onion, minced (about 1 cup)
5 medium garlic cloves, minced
4-5 small jalapeño chili peppers, cored, seeded,
and minced (wear rubber gloves)
1 cup canned crushed tomatoes
2 tablespoons juice from 1 medium lime
6 1/2 cups water
3 tablespoons cornstarch
3 tablespoons balsamic vinegar
Freshly ground black pepper
Preparation
Mix chili powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with salt; set aside.
In a large pot, heat 5 tablespoons of olive oil to medium-high; sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding additional 2 teaspoons olive oil as necessary.
Reduce heat to medium, add 3 tablespoons olive oil to now-empty pan. Add onion; sauté until softened, 5 to 6minutes. Add garlic and jalapeño; sauté until fragrant, about 1 minute. Add chili paste; sauté until fragrant, 2 to 3 minutes.
Add the browned beef, crushed tomatoes, lime juice, wine, and 6 1/2 cups water; bring to simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
Mix the cornstarch with the balsamic vinegar in a small bowl to form smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Adjust seasoning generously with kosher salt and freshly ground black pepper. Serve immediately, or preferably, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.
