Ingredients: 

2 tsp Minced garlic

2.5 oz Bravado Spice Crimson Hot Sauce

1/2 c Tomato sauce

1/4 c Vegetable oil 

1 1/2 lbs Beef chuck, cubed

4 Dried ancho chilies

3/4 c Sliced onion

2 c Beef broth

1 c Flour

2 tbsp Salt & pepper, each 

2 c Hot water

Tortillas, warmed

 

Steps:

1 Heat the water till almost boiling and then steep the ancho chilies in it until softened. At least 10 minutes. Do NOT throw out the water.

2 Add the chilies, 1/4 c onion, a pinch of salt & pepper, and 1/2 of the chili water to a blender and blend until a thin paste. 

3 In a bowl, mix the beef, flour, and one tbsp each of salt & pepper until the meat is well coated. 

4 In a large skillet, heat the oil to medium-high heat and sear the beef in the skillet until lightly browned. Add onion & garlic, and the remaining salt & pepper. When the garlic have begins to brown, add the tomato sauce, chili paste, half the beef broth, and Bravado Spice Crimson Hot Sauce.  Reduce heat.

5 Let the beef simmer uncovered in the chili gravy for four hours, adding the remaining beef broth if the sauce starts to get too thick.