Remove stems and seeds from dried chilies and tear into small pieces. Dry roast in a pan for 3-5 minutes until fragrant. Rehydrate by covering with water and simmering for 10 minutes. Blend in a high-powered blender until smooth.
Cut chuck roast into 1/2 inch cubes and salt generously. Blot dry with paper towels. Brown half of the meat in vegetable oil over medium-high heat. Remove from pot and set aside.
Sweat onions in the same pot until soft and golden. Add garlic and sauté for 1 minute. Deglaze with chicken stock and add meat, chili paste, tomato paste, cinnamon, allspice, ground coriander seed, and oregano. Simmer for 1.5-3 hours until beef is tender and stew has thickened.
Thicken with masa harina and add lime juice. Serve with pepper jack cheese, lime wedges, cornbread, sour cream, tortilla chips, avocado, and olives (optional).
Shave onions, celery, fennel, parsnip, carrot, leek, cauliflower, and beets thinly on a mandolin. Toss with vegetable oil and roast at 375°F for 30 minutes to 1 hour. Simmer with thyme, garlic, parsley, bay leaves, black peppercorns, dried porcini mushrooms, and kombu for 45 minutes to 1 hour to make vegetable stock.
Fire roast poblano peppers and jalapenos until charred. Wrap in aluminum foil and steam for 10 minutes. Remove skin and chop into bite-size pieces.
Sweat onions in a large dutch oven until soft and translucent. Add garlic, chopped peppers, tomato paste, cumin, ground coriander seed, and oregano. Add kidney beans, cannellini beans, pinto beans, crushed tomatoes, crushed fire-roasted tomatoes, vegetable stock, and chili paste. Simmer for 45 minutes to 1 hour.
Add liquid aminos and nutritional yeast flakes. Serve with sour cream (optional).
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