Directions

1. In a molcajete or spice grinder, combine the clove, coriander seeds, cumin, peppercorns, and Mexican oregano. Grind into a fine powder.

2. Heat 1 tbsp olive oil in a large pot over medium-high heat. Brown the ground beef in two batches, then remove and set aside.

3. In the same pot, add the remaining olive oil, then cook the onion for about 5 minutes until translucent. Add the garlic and cook for another minute. Stir in the ground spices and cook for 1-2 minutes until fragrant.

4. De-seed the guajillo and pasilla chiles. Pour hot water over them and let sit for 10 minutes. Remove the chiles from the liquid and blend with apple cider vinegar until smooth. This should yield about 1/2 cup of puree, but the quantity may vary based on the size of the chiles. Only use 1/2 cup of the puree. Store the remaining paste in the fridge for future use.

5. Add the guajillo-pasilla chile puree (blend dried chilies with vinegar and water), and cook for 2-3 minutes. Stir in the tomatoes, chicken broth, bay leaves, and brown sugar.

6. Return the beef and cooked beans to the pot. Bring to a simmer, then reduce heat and cook for 30 minutes, stirring occasionally.

7. Whisk together masa harina and water until smooth. Slowly add the masa mixture to the chili, stirring constantly to avoid clumps. Let it simmer for an additional 10 minutes to thicken.

8. Discard the bay leaves, then ladle into bowls and top with avocado, onion, cilantro, Fritos, and sour cream. Serve with cornbread. ¡Provecho!