Categories: Soup

Ingredients

• 2 dried chile de arbol peppers
• 2 dried ancho chiles peppers
• 2 dried guajillo chile peppers
• 2 tbsp. olive oil
• 1 medium sweet onion, diced
• 4 garlic cloves, minced
• 1 red bell pepper, seeded and diced
• 1 Fresno chile pepper, seeded and minced
• 2 Anaheim chile peppers, seeded and diced
• 1 1/2 lbs. beef chuck roast, cut into 1/2-inch cubes
• 1 1/2 lbs. ground beef
• 2 tbsp. flour
• 3 tbsp. chili powder
• 2 tbsp. ground cumin
• 1/2 tsp black pepper
• Pinch of cayenne
• 12 oz. bottle Mexican beer
• 1 1/2 quarts beef stock
• 1 tbsp. kosher salt
• 1/4 cup chopped cilantro
• Assorted toppings

Directions

1. Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.

2. In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6-7 minutes. Add both kinds of beef and cook until browned and cooked through, 7-8 minutes.

3. Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beef and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.

4. Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat Stir in the cilantro, cover and keep warm until serving. Serve with toppings.

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