Remove the stems and seeds from all dried chili peppers (New Mexico, Guajillo, and Ancho). Heat a large skillet over medium heat and toast the prepared peppers for about 5 minutes, stirring occasionally, until fragrant—this step develops deeper, more complex flavors in the chili base. Be careful not to burn them or the flavor will turn bitter.

Transfer the toasted peppers to a pot and cover with hot water, then let them soak for 20 minutes until softened. Pour the soaked peppers and their liquid into a blender, add 2 cups of beef stock, and blend until completely smooth. Set this chili paste aside—this concentrated sauce is the flavor backbone of your chili. I prefer to strain the paste through a fine-mesh sieve to remove any tough pepper skin pieces for a silkier texture.

Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the beef cubes for about 5 minutes on the first side until deeply caramelized, then flip and brown the second side for another 5 minutes. Transfer each batch to a bowl as it finishes—the goal is a golden-brown crust, not fully cooked meat. Repeat with the remaining beef, adding a touch more oil if the pot looks dry. This browning step builds the savory foundation of the chili through the Maillard reaction.

Add the diced onion to the same pot (no need to clean it—those browned bits add flavor) and cook for about 5 minutes until softened and slightly caramelized. Stir in the minced garlic and cook for 30 seconds until fragrant, then add the ground cumin, cinnamon stick, allspice, and cayenne pepper. Cook everything together for about 1 minute, stirring constantly—this blooming technique releases the essential oils in the spices and makes them far more flavorful than just dumping them in raw.

Return the browned beef to the pot and stir in the chili paste from Step 2, then pour in the remaining 4 cups of beef stock. Bring everything to a boil, then immediately reduce the heat to low and cover the pot. Simmer gently for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender and breaks apart easily. The long, slow simmer allows the beef to become incredibly tender while all the flavors meld together beautifully.

Mix the masa harina with 3 tablespoons of water to create a smooth slurry, then stir it into the simmering chili. Let it cook for another 2-3 minutes so the corn flour can thicken the sauce slightly. Remove the pot from heat and add the roasted poblano pepper strips. Taste the chili carefully and adjust the salt and black pepper to your preference—I find it's often helpful to add a small pinch of salt first, then taste again before adding more. If the chili tastes a bit flat, a splash of vinegar brightens it; if it's too spicy, a teaspoon of sugar balances the heat.

Ladle the Texas Red chili into bowls and serve hot. This chili is hearty and rich, so it's wonderful on its own or with traditional toppings like diced onion, fresh cilantro, or cornbread on the side.