Texas Chili

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2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)

1 1/2 teaspoons ground cumin seed

1/2 teaspoon freshly ground black pepper

Kosher salt

5 tablespoons lard, vegetable oil, or rendered beef suet

2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)

1/3 cup finely chopped onion

3 large cloves garlic, minced

2 cups beef stock , or canned low-sodium beef broth, plus more as needed

2 tablespoons masa harina (corn tortilla flour)

1 tablespoon firmly packed dark brown sugar, plus more as needed

1 1/2 tablespoons distilled white vinegar, plus more as needed

Sour cream, for garnish

lime wedges

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