chile sauce:

4 dried guajillo chiles
4 dried ancho chiles

  • stem, seed, and roughly chop dried chiles
  • toast over medium heat until fragrant, about 3 minutes

1 onion
8 cloves garlic
1 cup water

  • add onion, garlic, and water and bring to a boil
  • cook until chiles are softened, about 10 minutes
  • drain and discard the liquid

2 cups beef or chicken broth
2 tbsp. cornmeal
2 tsp. oregano
2 tsp. cumin

  • add to chiles and transfer to a blender and puree until smooth

chili:

2 tbsp. canola oil
3 lb. chuck roast, cubed
1 tbsp. salt
1 tsp. black pepper
1 tbsp. apple cider vinegar

  • heat oil in a dutch oven
  • season beef with salt and pepper and brown meat on all sides, about 8-10 minutes (working in batches as needed)
  • return all meat to the pot with chile sauce and simmer until the meat is tender, 1 1/2 - 2 hours
  • add apple cider vinegar and adjust salt

source: https://www.thepioneerwoman.com/food-cooking/recipes/a38835439/texas-chili-recipe/