1
Preheat the oven to 300°F. Heat a large skillet over medium heat with half of the canola oil. When hot, add the beef in batches and sear, turning to brown all sides. Transfer the seared beef to a braising dish.
2
Add beef stock to the braising dish, adding enough to come halfway up the sides of the meat. Cover tightly and braise until very tender, about 90 minutes.
3
To make the salsa, place the tomatoes, jalapeño, garlic, onion and ancho chile on a baking sheet . Toss with oil, salt and pepper and roast for 15 minutes. Transfer the vegetables to a blender, along with the chipotles in adobo sauce, cilantro, cumin, and water. Blend until mostly smooth, with a few chunks. Adjust the seasoning to taste.
4
In a large saucepan, heat the remaining canola oil over medium heat. Add the onion, celery, cumin, paprika, chili powder, and Mexican oregano, stir, and cook until the vegetables are softened, 5-7 minutes.
5
Add in the tomato paste, diced tomatoes, crushed tomatoes, fire roasted salsa, black beans, braised beef and braising liquid. Bring to a simmer, cover, and cook for 30 minutes. Adjust the seasoning with salt and pepper.
6
Combine the sour cream ingredients in a bowl.
7
To serve, divide the chili between bowls and garnish with queso fresco and tortilla chips. Serve with cornbread on the side.