Ingredients

• 1 lbs ground beef
• 3 guajillo chilies, stemmed and seeded
• 2 ancho chilies, stemmed and seeded
• 3 arbol chilies, stemmed and seeded
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 whole cloves
• 2 bay leaves
• 1 small cinnamon stick
• 2 cups beef stock
• 1 beef bouillon cube
• 1 yellow onion, chopped
• 8 cloves garlic, minced
• 4 vine-ripened tomatoes, chopped (or 1 can fire-roasted diced tomatoes)
• 1 tbsp apple cider vinegar
• Salt to taste

Directions

• Toast the dried chilies in a dry pan until fragrant, about 1-2 minutes.
• Place them in a bowl and cover with hot water. Let soak for 10-15 minutes until softened.
• Meanwhile, toast the whole spices (peppercorns, cumin seeds, coriander seeds, cloves, cinnamon stick) in a dry pan until fragrant, about 1 minute.
• Blend the softened chilies with the toasted spices, onion, garlic, tomatoes, and apple cider vinegar. Add a little soaking liquid or beef stock to help blend into a smooth sauce.
• Heat a large pot over medium heat and brown the ground beef until cooked through. Drain excess fat if necessary.
• Add the blended chili sauce to the beef and stir well.
• Add the beef stock, bouillon cube, bay leaves, and salt to taste.
• Cover and let simmer for 30 minutes, stirring occasionally, until the sauce thickens and flavors meld together.
• Remove bay leaves and cinnamon stick.
• Enjoy with warm tortillas, cilantro, chopped onions, and a squeeze of lime

Notes

• 5-27-25 1/2 Recipe
• I added more toppings
• Chopped Roma Tomatoes, Diced
• Sharp Cheddar Cheese, Shredded
• The recipe makes more sauce than needed

Photos