Name: Beef Chili
Yield: 12 servings
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 ½-inch slices; Kosher salt, freshly ground pepper; 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; Toppings as desired (sour cream, grated cheddar, chopped red onion, lime wedges, cilantro, sliced avocado, pickled jalapeños, corn nuts, and don't forget Fritos)

Bobbi Lin

It’s faster and easier to brown the meat in larger pieces first and chop them afterward. Using intact dried chiles instead of jarred powders contributes a more complex flavor and a saturated color. Adding lager imparts just the right amount of bitterness, rounding out the chiles. This is a part of our Super Bowl party menu—see the rest of the recipes here.

Is ground beef chili more your speed? Check out reader-favorite Halftime Chili, from our December 1995 issue.

Recipe notes

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