I originally found this recipe on chili-heads and adapted it to my own taste and methods.
This is a low and slow recipe simmering covered on the stove-top, in the oven or a crock-pot. 2 Hours is minimum.
3-4 dried pasilla or similar mild chili pods
1-2 dried Chili de Arbol or use a jalapeno
2 cups Beef Broth ( I use Pacific in the quart box)
2lbs Stew Meat in bite size pieces ( I cut my own from boneless chuck roast when it goes on sale)
1/2 Onion chopped
2 cloves garlic chopped
1/2tsp Mexican Oregano
Start by covering the dried chilis in very hot water and soak for 20 minutes.
In the meantime, dredge the beef in flour then salt, pepper and brown in oil. Work in batches so you don't just steam the meat. Set the browned beef aside and saute first the onion and then the garlic, scraping up the fond. return the meat to the pan and add some of the beef broth.
Drain the chilis throwing out the bitter soaking water and puree in a blender with 1 cup beef broth. Now strain the puree into the pot using a rubber spatula to force it thru the mesh. Stir in the cumin and oregano and the rest of the beef broth.
Stir and simmer for 2-4 hrs, longer and lower is better. After a couple of hours taste the sauce and add salt if necessary.
love and bacon,