Beef Chili

15 ingredients
1 steps

Ingredients

  • 4 large or 6 medium ancho chiles
  • 2 dried guajillo chiles
  • 2 dried pasilla chiles
  • 3 tablespoons extra-virgin olive oil
  • 5 pounds boneless beef chuck, cut into 1/2-inch slices
  • 2 large yellow onions, chopped
  • 6 garlic cloves, finely chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 (14.5-ounce) can fire-roasted crushed tomatoes
  • 3 tablespoons dark brown sugar
  • 1 (12-ounce) bottle lager
  • 2 teaspoons apple cider vinegar
  • Kosher salt, freshly ground pepper
  • Toppings as desired (sour cream, grated cheddar, chopped red onion, lime wedges, cilantro, sliced avocado, pickled jalapenos, corn nuts, and don't forget Fritos)

Directions

  1. 1
    ["Remove seeds from ancho, guajillo, and pasilla chiles and place in a medium bowl. Pour in 3 cups boiling water and cover bowl tightly with plastic wrap; let sit until chiles are softened, 20-25 minutes. Transfer chiles and soaking liquid to a blender and blend on high until smooth, about 1 minute; set aside.", "Heat oil in a large Dutch oven or other heavy pot over medium-high. Season beef all over with salt and pepper. Working in 2-3 batches, cook, turning pieces once, until browned, about 5 minutes per side. Transfer to a plate.", "Reduce heat to medium; add onions and garlic to pot. Cook, stirring often to loosen browned bits from bottom of pot, until onions are translucent and very soft, 6-8 minutes. Add cumin and oregano and cook, stirring, until spices start to stick to pot, about 1 minute. Add tomatoes and brown sugar and scrape bottom of pot to loosen spices, then add lager. Bring to a lively simmer and cook, stirring occasionally, until beer is almost completely evaporated, 10-15 minutes.", "Meanwhile, cut beef into 1/2\" pieces

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