-
1
1. Mix chili powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with salt; set aside.
-
2
2. In a large pot, heat 5 tablespoons of olive oil to medium-high; saute meat in four batches until well-browned on all sides, about 5 minutes per batch, adding additional 2 teaspoons olive oil as necessary.
-
3
3. Reduce heat to medium, add 3 tablespoons olive oil to now-empty pan. Add onion; saute until softened, 5 to 6minutes. Add garlic and jalapeno; saute until fragrant, about 1 minute. Add chili paste; saute until fragrant, 2 to 3 minutes.
-
4
4. Add the browned beef, crushed tomatoes, lime juice, wine, and 6 1/2 cups water; bring to simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
-
5
5. Mix the cornstarch with the balsamic vinegar in a small bowl to form smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Adjust seasoning generously with kosher salt and freshly ground black pepper. Serve immediately, or preferably, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.
