The broth turns a deep brick red as the beef simmers, and the kitchen starts smelling like toasted chiles, warm cumin, and oregano. I wanted this shredded beef birria chili with guajillo broth to have the slow-cooked character of birria without losing the familiar, spoonable feel of chili. Chunks of beef chuck give it substance, while the blended chiles make the broth taste layered rather than like plain beef stock with seasoning stirred in.
What makes the bowl work is the way the chile mixture becomes part of the cooking liquid instead of staying a separate sauce. It goes into the pot before the long braise, so its flavor settles into the beef and tomatoes as everything cooks together. Pinto beans join near the end, after the beef has had time to turn tender. The finished chili is rich and savory, with tender shreds of beef in a broth that’s full of chile flavor.
Kitchen Note
The dried chiles should smell fragrant after about 30 seconds per side in the dry skillet. Keep them moving and take them off as soon as that aroma comes up; scorching them can make the broth taste bitter.
Save this shredded beef birria chili with guajillo broth for a slow-simmered pot with tender beef and a deep, chile-rich broth.
Why This Chili Tastes Like Birria, Not Just Beef Chili
It’s the broth that sets this pot apart. Rather than relying on a seasoning blend, the base is made from whole guajillo and ancho chiles, vinegar, and warm spices blended with beef broth. That gives the chili a rounded chile flavor with a little brightness, while the tomatoes keep it grounded in the familiar territory of a hearty beef chili. The result isn’t a thick, paste-like sauce; it’s a generous broth that coats the shredded beef and beans.
The beef gets its full cooking time before the beans go in. That order matters because chuck needs a long, gentle braise to become fork-tender, while the already-cooked pinto beans only need a short simmer to warm through and take on some of the broth. Adding them late keeps them from breaking down through the entire braise. You end up with distinct bites of bean, tender strands of beef, and enough chile broth to bring them together in each spoonful.
What the Chiles, Chuck, and Broth Bring to the Pot
- Guajillo and ancho chiles — Guajillos give the broth its distinct chile backbone, while anchos add a deeper, rounder note. Choose chiles that are pliable rather than brittle when you can; if guajillos are unavailable, ordinary chili powder won’t deliver the same freshly blended broth.
- Boneless beef chuck roast — Chuck has enough connective tissue to become tender during the long, moist cook, then pull into substantial strands with two forks. Cutting it into even chunks helps the pieces brown and cook at a similar pace. There isn’t a direct lean-cut swap that gives the same tender, shreddable result.
- Low-sodium beef broth — It supplies the liquid for blending and braising without making the finished chili too salty. Low-sodium broth is useful here because the beef is seasoned separately and the liquid reduces in flavor as it simmers.
- Apple cider vinegar and warm spices — Vinegar brightens the dried chiles, while cumin, oregano, cloves, and cinnamon give the chile base its rounded, savory warmth. Use ground spices that still smell fragrant when you open the jar; stale spices make a muted broth.
- Fire-roasted crushed tomatoes and pinto beans — The tomatoes add body and a roasted note, and the beans make the pot more substantial. Drain and rinse the beans before adding them so their canning liquid doesn’t cloud the finished broth.
Build the Guajillo Broth Before the Long Braise
Soften and Blend the Dried Chiles
Toast the stemmed, seeded guajillo and ancho chiles in a dry skillet over medium heat for about 30 seconds per side, until fragrant. Move them to a heatproof bowl, cover with boiling water, and let them soak for 20 minutes. Drain the softened chiles, then blend them with the vinegar, cumin, oregano, cloves, cinnamon, and 1 cup of beef broth until smooth. If the blender struggles, stop and scrape down the sides rather than leaving large pieces of chile in the mixture.
Brown the Chuck in Manageable Batches
Heat the neutral oil in a 6-quart Dutch oven over medium-high heat, then season the beef chunks with kosher salt and black pepper. Brown the beef in batches for 3 to 4 minutes per side, transferring each batch to a plate as it’s ready. Crowding the pot traps steam and leaves the meat gray instead of giving it browned surfaces. Let the oil heat again between batches if the pan has cooled.
Cook the Chile Base Until It Smells Fragrant
Add the diced onion to the same Dutch oven and cook for 5 to 6 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 30 seconds, then add the blended chile mixture. Cook it for 4 to 5 minutes, stirring often, until it darkens slightly and smells fragrant. Keep stirring so the chile mixture doesn’t catch on the bottom of the pot.
Keep the Covered Pot at a Gentle Simmer
Add the remaining beef broth, crushed tomatoes, bay leaves, browned beef, and any juices from the plate. Bring the pot to a simmer, cover it, and cook over low heat for 2 1/2 to 3 hours, maintaining a gentle simmer. A hard boil can make the beef cook unevenly and the liquid reduce too quickly, so lower the heat if the surface is bubbling vigorously. The beef should be fork-tender and reach at least 145°F internally.
Warm the Beans While the Beef Rests
Transfer the beef to a cutting board and remove the bay leaves from the pot. Stir in the drained, rinsed pinto beans and simmer uncovered for 15 minutes while the beef rests for at least 10 minutes. Shred the beef with two forks, return it to the pot, and stir it into the chili. If a piece resists the forks, give it more time before shredding rather than forcing it into tough chunks.
Simple Ways to Change the Chile and Bean Balance
Make It Lower in Carbohydrates by Leaving Out the Beans
Skip the pinto beans and keep the rest of the pot the same. The chili will be more focused on the shredded beef and chile broth, with fewer soft, starchy bites.
Use a Lighter, Brighter Chile Base
Leave out the ancho chiles and make the blended broth with guajillos alone. The finished pot will lose some of the ancho’s deep, rounded quality and taste more directly of guajillo.
Lean Into the Beef and Chiles
Omit the fire-roasted crushed tomatoes for a broth that tastes more directly of the chiles and beef. It will have less tomato body and a less familiar chili character, so keep the full quantity of beef broth for the braise.
Storage and Reheating
- Refrigerator: Store covered for 3 to 4 days. The broth may thicken as it chills, and the beef will absorb some liquid.
- Freezer: Freeze cooled portions in airtight containers for up to 3 months. The beans may soften a little after thawing, but the chili freezes well.
- Reheating: Warm gently in a covered saucepan, stirring occasionally, until it reaches 165°F throughout. Avoid a hard boil, which can make the beef fibers tighten and break the beans.
Questions That Come Up While Making Birria Chili
Shredded Beef Birria Chili with Guajillo Broth
Ingredients
Equipment
Method
- Heat a dry skillet over medium heat and toast the guajillo and ancho chiles for about 30 seconds per side, until fragrant.
- Transfer the toasted chiles to a heatproof bowl.
- Cover the chiles with the boiling water and soak for 20 minutes.
- Heat the oil in a 6-quart Dutch oven over medium-high heat.
- Season the beef with the salt and pepper.
- Brown the beef in batches for 3 to 4 minutes per side, then transfer it to a plate.
- Drain the chiles.
- Blend the chiles with the vinegar, cumin, oregano, cloves, cinnamon, and 1 cup of the beef broth until smooth.
- Add the onion to the Dutch oven and cook for 5 to 6 minutes, stirring occasionally, until softened.
- Add the garlic and cook for 30 seconds.
- Stir in the blended chile mixture and cook for 4 to 5 minutes, stirring often, until it darkens slightly and smells fragrant.
- Add the remaining 4 cups of beef broth, tomatoes, bay leaves, browned beef, and any accumulated juices.
- Bring the chili to a simmer.
- Cover and cook over low heat for 2 1/2 to 3 hours, maintaining a gentle simmer, until the beef is fork-tender and has reached at least 145°F internally.
- Transfer the beef to a cutting board.
- Remove the bay leaves.
- Stir the beans into the pot and simmer uncovered for 15 minutes.
- Let the beef rest for at least 10 minutes while the beans simmer.
- Shred the beef with two forks.
- Return the beef to the pot and stir it into the chili.