Prepare the dried chillies. Wipe each dried chilli clean with a damp paper towel. Using a sharp knife, slit them open and remove the stems and most of the seeds (leave some for extra heat). Toast the chillies in a dry frying pan over medium heat for 2-3 minutes, pressing them flat with a spatula until they become fragrant and pliable — you'll smell a rich, raisiny aroma and see the skins darken slightly.

Rehydrate the chillies. Place the toasted chillies in a heatproof bowl and cover with 500ml of boiling water. Let them soak for 20 minutes until they are completely soft and the water has turned a deep, rusty red. When you press a chilli between your fingers, it should squish easily.

Make the chilli paste. Transfer the softened chillies and 200ml of the soaking liquid to a blender. Blend on high for 1-2 minutes until you have a smooth, velvety paste the colour of burnt umber. The mixture should be thick and smell intensely of smoked fruit. Set aside.

Sear the beef in batches. Season the beef cubes generously with salt. Heat 1 tablespoon of oil in a large, heavy-bottomed pot (like a Dutch oven) over high heat until it shimmers and a single cube sizzles on contact. Add the beef in a single, uncrowded layer — work in three batches. Sear each batch for 4-5 minutes, turning once, until all sides are deeply browned and a dark crust forms. The sound should be a vigorous, steady sizzle; if it drops to a faint hiss, the pan is overcrowded. Transfer the seared beef to a plate.

Sweat the aromatics. Reduce the heat to medium. Add the remaining oil to the pot. Tip in the diced onions and cook, stirring frequently with a wooden spoon, for 6-8 minutes until they turn translucent and begin to brown at the edges. You'll see them soften and release moisture, and the kitchen will smell sweet and savoury. Add the garlic and cook for 1 more minute until it becomes fragrant, but not burnt.

Build the base. Stir in the tomato paste and cook for 2 minutes, scraping the bottom of the pot to lift the browned bits (the fond). The paste will darken from bright red to a deeper brick shade and smell more concentrated. Now add the chilli paste, ground cumin, smoked paprika, oregano, and cayenne pepper. Stir everything together and cook for another 2 minutes — the mixture will become a thick, aromatic paste, and you'll see it glisten with oil.

Simmer the chili. Return the seared beef to the pot, along with any juices that have collected on the plate. Pour in the beef stock, brown sugar, and apple cider vinegar. Stir well to combine. Bring the chili to a gentle boil — you'll see large, lazy bubbles breaking the surface — then immediately reduce the heat to low. Cover the pot with a lid slightly ajar and let it simmer for 2 hours. After this time, the liquid should have reduced by about a third, and the beef should be tender enough to break apart with a fork. Taste and adjust salt and heat levels as needed.

Rest and serve. Remove the pot from the heat and let the chili rest, uncovered, for 15 minutes. This allows the flavours to meld and the gravy to thicken slightly. When you stir it, the chili should coat the back of a spoon in a rich, dark blanket. Serve hot with your chosen accompaniments.