A recipe by Julie Van Rosendaal
Preheat the oven to 300˚F.
Pat the beef dry with paper towel, cut it into large (about 2-inch) pieces and sprinkle with salt.
Set a Dutch oven over medium-high heat, add a drizzle of oil and brown the meat well on all sides.
Transfer to a plate and add the onion, cilantro, red and jalapeño peppers to the pan; cook for a few minutes, until softened.
Return the beef to the pot, sprinkle with chili powder and cumin, add the tomatoes and a can full of water—enough to come about halfway up the side of the meat.
Cover and cook for 3 hours, or until the meat is very tender. Pull it apart with forks, stir in the remaining ingredients and bring to a simmer for 20-30 minutes, until thickened. If you have time, cool and refrigerate overnight—chili is always better the next day.