Ingredients:
60 g dried chiles (new mexico and ancho)
2 c. boiling water
1.5 tsp cumin seeds, ground
1/2 tsp black pepper
1/4 tsp kosher salt
5 tbsp olive oil
2.5 lb boneless beef chuck
1/2 onion chopped
2 tbsp garlic chopped
3 c beef broth
3 tbsp cornmeal
1.5 tbsp brown sugar
1.5 tbsp apple cider vinegar
1 tsp gochugaru
1 tsp urfa pepper
1 tsp aleppo pepper

Toast peppers by air frying at 300 F for 7 minutes, and soak in boiling water for 15 minutes. Grind soaked peppers with cumin, black pepper, salt and 1/4 c reserve water. Brown beef, chopped into 1/4 inch cubes in 4 tbsp olive oil. Set aside and sautee onions and garlic in remaining 1 tbsp fat. Add 4 cups of stock, cornmeal and pepper paste. Add the reserved beef and cook for 2 hours until it reaches its final consistency. Add the remaining pepper combination, simmer for 10 more minutes and let cool for 30 minutes.

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