Warming and Hearty Tex-Mex Beef Chili

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1. 1Step 1: Soak the beans overnight in water, fully submerged, and keep in the fridge.
2. 2Step 2: Heat the pot over medium-high heat with no oil, add the dried chilies and toast for 3-5 minutes, turning occasionally, until aromatic. Set aside to cool, then remove and discard seeds and stems. Submerge the chilies in stock to rehydrate and soften for blending.
3. 3Step 3: Season the beef with salt. Wipe out the pan and return to heat, add grapeseed oil, and sear the beef on multiple sides until well browned. Remove and set aside.
4. 4Step 4: Add the diced onions, bell peppers, and celery to the pan and cook until the edges begin to caramelize. Add the garlic, bay leaves, oregano, and spices, and cook for about a minute.
5. 5Step 5: Add the fire-roasted tomatoes, scraping up the fond, and cook until some liquid has evaporated, with the pot simmering or at a light boil.
6. 6Step 6: Once the vegetable mixture looks thickened, add the rehydrated chilies along with their soaking stock. Remove from heat and puree with a stick blender or standing blender until smooth.
7. 7Step 7: Add the remaining stock and cocoa mix to the pot with the puree, return the beef, bring to a boil, then reduce to a simmer. Cover and cook for about an hour.
8. 8Step 8: After the beef has cooked, drain and add the soaked beans. Prepare the masa roux by melting the butter and stirring in the masa flour, cook for 3 minutes, then add to the chili.
9. 9Step 9: Return the beans and chili to a boil, reduce to a simmer, and cover.
10. 10Step 10: Cook for an additional hour to hour and a half until the beans and beef are tender and the sauce has thickened to your liking.
11. 11Step 11: Season with salt and pepper. To finish, garnish with favorite toppings.