Preheat the water bath to 65C/149F
In a large well seasoned cast iron skillet with high sides, heat the dry pan over medium high.
Begin toasting the guajillo, ancho and morita chilis in the pan.
The chilis should just toast about 30 seconds a side or so, or until the color changes slightly (but do not burn) and the chilies become fragrant.
Remove to cool and reserve.
Add the garlic and onion halves to the pan, dry, charring well on all sides, remove, cool and reserve.
When the chilies are cool enough to handle, but still pliable, cut each one open lengthwise.
Remove the stem and carefully pull out the seeds and the veins, discard.
Cut or tear the cleaned chilis into small pieces.
Place the chilis along with the cooled garlic and onions in the bowl of high speed blender or food processor.
Add the northern heat chili spice blend, the beef broth, chipotles, adobo sauce, salt, cumin, oregano and blend to a fine puree, reserve.
Carefully wipe out the skillet and increase the heat to high.
Add the beef tallow and when smoking add the chuck roast searing all sides about 3-4 minutes a side or until well browned.
Remove from the heat and let the meat cool, reserve, uncovered.
While the meat is cooling place the pan back on medium high heat.
Pour the pureed chili sauce into the hot pan and reduce for 3-5 minutes or so or until the sauce is thick and can hold its shape, remove from heat and let cool.
Cut the cooled meat into large cubes about 1-2 inches square.
Using the VacMaster bag filler and appropriate sized bag(s) place the cooled and seared beef cubes and carefully pour in the cooled chili puree.
Using a chamber machine vacuum seal the bag(s).
Gently place the vacuum packed chili into the water bath and cook for 30-35 hours.
Serve the Chile con Carne immediately with some lime wedges a bit of the Northern Heat Chili blend on the side along with any additional condiments of your choice.
