If using whole chilis: deseed and rough chop the chilis. Lightly toast in a pan or over a flame, but be careful to not toast too long or the chilis will taste acrid, the color should just start to change. Soak in 1 cup of boiling water. Blend thoroughly and strain, and use in place of some of the water later.

Chili grind beef is better than regular ground beef, and grinding your own is best. A blend of chuck, brisket, and short rib is good, especially blending some fat cap or pork belly in.

Brown the beef in a skillet well, it should turn dark brown. Brown in batches, about a pound at a time at most, setting aside each batch.

Saute the onions until sweet, adding a splash of water to help loosen up the fond. They should soften and slightly brown.

Add all of the ingredients together including the chili powder blend (all seasonings listed at the bottom) and enough water to cover (or a mix of water and chili blend if using whole chilis). Bake at 350 degrees for about 2 hours. The meat should be tender and the gravy should be thick and uniform in color, with no oily spots. If the gravy seems thin, add a small amount of masa harina at a time until it fully thickens.