Real Texas Chili Con Carne

Ingredients

• 4 pounds ground beef trimmed cut into 2-inch chunks
• 2 quarts chicken broth low sodium homemade canned
• 2  chipotles in adobo whole seeds removed canned
• 0.5 teaspoon cinnamon 
• 4 medium cloves garlic grated
• 0.3 teaspoon ground allspice 
• 1 tablespoon ground cumin 
• 6 servings pepper black freshly ground
• 2 tablespoons i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 1 large onion diced finely
• 2 teaspoons oregano dried
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• blender
• dutch oven
• immersion blender

Directions

1. Combine all chilies in a medium saucepan and add half of chicken broth. Simmer over medium-high heat until chilies are completely tender, about 15 minutes.
2. Transfer to a blender or hand blender cup and blend until completely smooth.
3. Heat oil in a large heavy-bottomed Dutch oven over high heat until smoking. Season half of meat with salt and pepper and cook without moving until well-browned on bottom side, about 6 minutes.
4. Transfer meat to a large bowl and combine with remaining un-cooked half of meat and set aside. Return Dutch oven to heat.
5. Add onions and cook, stirring frequently until translucent and softened, about 2 minutes.
6. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute.
7. Add all meat back to pan along with chili puree and remaining quart chicken broth. Stir to combine.
8. Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar.
9. Season liquid to taste with salt and pepper and whisk in masa in a slow steady stream until desired thickness is reached. For best results, allow chili to cool overnight and reheat the next day to serve.
10. Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.