Beef Chili | Leites Culinaria

Toss the chillies in a large skillet over high heat and lightly toast on both sides for a few minutes. After toasting, remove the chilies from the pan. When cool enough to touch, cut open and remove and discard the stalk and seeds. Place the chiles in a bowl and add enough boiling water to cover them. Leave to soften for 5 minutes. Using a slotted spoon or tongs, place the chiles in a blender or food processor and puree, adding just enough of the soaking liquid to form a thick paste.

Reheat the pan over medium-high heat, then add the oil. Sauté onion and garlic for about 3 minutes until translucent. Increase the heat and add the beef and 2 teaspoons salt. Sear the beef for about 15 minutes, stirring occasionally to scrape the browned bits off the bottom of the pan. If the meat seems overly fatty (your verdict), spoon off some fat, but leave some for flavor.

Stir in cumin and cook for 30 seconds. Add the chili paste, red pepper flakes, oregano, bay leaf, jalapeños, and the remaining teaspoon of salt. Stir to combine.

Add tomatoes and beer and simmer for 30 minutes. Add the beans and cook for another 20 minutes. Add water if needed to get desired consistency. Serve with preferred spices (see top note).