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Ingredients
US|METRIC
4 SERVINGS
- 8 ancho peppers (dried)
- 6 peppers (dried guajillo)
- 6 pasilla peppers (dried, be careful these aren’t anchos, sometimes they are mislabeled)
- 3 chipotle peppers in adobo sauce (canned, reserve 2 tbsp. adobo sauce)
- 5 cloves garlic
- 3 cloves roasted garlic
- 1 Tbsp. dark brown sugar (packed)
- 1/2 tsp. kosher salt
- 1 1/2 tsp. Knorr Aromat Seasoning (optional but recommended , If unavailable, use 1 ½ cubes Knorr chicken bouillon, ground to a powder)
- 1 1/2 tsp. fajita seasoning mix (Bolner's Fiesta Brand Mesquite-flavored, avialable on Amazon)
- 3 1/2 lb. boneless beef chuck roast (trimmed and cut into ¼”-size pieces)
- 2 lb. chuck roast (bison, trimmed and cut into ¼”-size pieces, TFD prefers this, but you can also just use beef chuck)
- 3 Tbsp. bacon fat (or use vegetable oil if you must)
- 2 cups onions (chopped)
- 4 tsp. ground cumin (freshly)
- 1 Dove Dark Chocolate (square)
- 32 oz. reduced sodium beef broth (box)
- 15 oz. tomato sauce (jar)
- 14.5 oz. diced fire roasted tomatoes
- 12 oz. lager (bock-style, TFD endorses the quintessential Texas beer: Shiner Bock)
- 1 1/2 tsp. Mexican oregano (dried, crushed)
- 2 Tbsp. masa harina
- sour cream
- fresh cilantro (snipped)
- jalapeno peppers (sliced ,fresh)
- shredded cheddar cheese
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