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Shredded Beef Birria Chili with Guajillo Broth

Shredded beef birria chili is made with chuck roast simmered until fork-tender in a smoky guajillo and ancho chile broth. Pinto beans finish the rich, gently spiced chili for a hearty dinner with tender shredded beef in every bite.
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Prep Time 20 minutes
Cook Time 3 hours 52 minutes
Soaking and resting 30 minutes
Total Time 4 hours 42 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the guajillo broth
  • 6 guajillo chiles dried, stemmed and seeded
  • 2 ancho chiles dried, stemmed and seeded
  • 2 cups water boiling
  • 0.25 cup apple cider vinegar
  • 1 tbsp ground cumin
  • 2 tsp dried oregano
  • 0.25 tsp ground cloves
  • 0.25 tsp ground cinnamon
For the chili
  • 5 cups low-sodium beef broth divided
  • 2 tbsp neutral oil
  • 3 lb beef chuck roast boneless, cut into 2-inch chunks
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 yellow onion large, diced
  • 4 cloves garlic minced
  • 1 can (14.5 oz) fire-roasted crushed tomatoes
  • 2 bay leaves
  • 1 can (15 oz) pinto beans drained and rinsed

Equipment

  • 1 6-quart Dutch oven
  • 1 blender

Method
 

Prepare the guajillo broth
  1. Heat a dry skillet over medium heat and toast the guajillo and ancho chiles for about 30 seconds per side, until fragrant.
  2. Transfer the toasted chiles to a heatproof bowl.
  3. Cover the chiles with the boiling water and soak for 20 minutes.
Cook the chili
  1. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  2. Season the beef with the salt and pepper.
  3. Brown the beef in batches for 3 to 4 minutes per side, then transfer it to a plate.
  4. Drain the chiles.
  5. Blend the chiles with the vinegar, cumin, oregano, cloves, cinnamon, and 1 cup of the beef broth until smooth.
  6. Add the onion to the Dutch oven and cook for 5 to 6 minutes, stirring occasionally, until softened.
  7. Add the garlic and cook for 30 seconds.
  8. Stir in the blended chile mixture and cook for 4 to 5 minutes, stirring often, until it darkens slightly and smells fragrant.
  9. Add the remaining 4 cups of beef broth, tomatoes, bay leaves, browned beef, and any accumulated juices.
  10. Bring the chili to a simmer.
  11. 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.
  12. Transfer the beef to a cutting board.
  13. Remove the bay leaves.
  14. Stir the beans into the pot and simmer uncovered for 15 minutes.
  15. Let the beef rest for at least 10 minutes while the beans simmer.
  16. Shred the beef with two forks.
  17. Return the beef to the pot and stir it into the chili.

Notes

For the best texture, brown the beef in batches rather than crowding the Dutch oven. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free version, check that the beef broth is certified gluten-free.