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
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.