Beef Chili Recipe

About a year ago, Isaac and I were preparing to host a gathering of friends and trying to decide what to serve. We wanted something warm and comforting, that would foster home-like conversation. One of us mentioned chili and thought it seemed perfect. We looked at a few different recipes before looking to see what Bon Appetit had for chili recipes. This one instantly grabbed our attention - unlike all the other recipes this one called for actual chilies instead of chili powder.

It took us a good few hours of calling around to local Mexican restaurants and natural food stores before we could locate some dried chilies! Our Aunt Mary - ever the expert on where to find authentic ingredients - helped us locate some at a local Mexican market that we did not even know existed.

It has quickly become a favorite soup. VERY meaty (to my husband's delight) and with amazing flavor.

I am making it today for the first time this season and was reminded just how much we love it! One of my favorite things about the autumn season is that soup always sounds good! :) 

4 large or 6 medium ancho chilies 

2 dried guajillo chilies 

2 dried pasilla chilies 

3 tablespoons extra-virgin olive oil 

5 lbs boneless beef chuck, cut into 1/2 inch slices (sometimes I just use ground beef) 

Kosher salt 

Freshly ground pepper 

2 large yellow onions, chopped 

6 garlic gloves, finely chopped 

1 tablespoon ground cumin 

2 teaspoons dried oregano

1 (14.5 oz) can fire-roasted crushed tomatoes 

3 tablespoons dark brown sugar 

1 (12 oz) bottle lager 

2 teaspoons apple cider vinegar 

Toppings as desired - our favorites are graded cheddar, sour cream, cilantro and fritos 

• 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 ½" pieces, discarding any large bits of fat or gristle.
• Add beef, reserved chile purée, and 2 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer gently, uncovered, until liquid is thickened and meat is very tender, 1½–2 hours. Taste chili and season with more salt and pepper if needed. Remove from heat and stir in vinegar. Divide chili among bowls and top as desired.
• Do Ahead: Chili can be made 4 days ahead. Let cool; cover and chill. Reheat gently over low, stirring occasionally, and adding a splash of water to loosen if needed.

To see original recipe: https://www.bonappetit.com/recipe/meaty-beef-chili