Yield: 6 to 8 servings
Prep Time: 45 minutes
Cook Time: 4 hours
Total Time: 4 hours 45 minutes
½ pound dried pinto beans (about 1 cup), rinsed and picked over
6 dried ancho chiles (about 1¾ ounces), stems and seeds removed, and flesh torn into 1-inch pieces
2-4 dried árbol chiles, stems removed, pods split, seeds removed
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons cocoa powder
2½ cups chicken broth, divided
2 medium onions, cut into ¾-inch pieces (about 2 cups)
3 jalapeño peppers, stems and seeds removed, cut into ½-inch pieces
3 tablespoons vegetable oil, divided
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
2 teaspoons light molasses
3½ pounds blade steak, trimmed of gristle and cut into ½-inch pieces
1 (12-ounce) bottle mild lager, such as Budweiser
1. Combine 3 tablespoons salt, 4 quarts (16 cups) water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from heat, cover, and let stand 1 hour. Drain and rinse beans well. Rinse out Dutch oven.
2. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Place ancho chiles in a 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of a food processor and cool. Do not wash out skillet.
3. Add árbol chiles, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With the processor running, very slowly add ½ cup broth until a smooth paste forms, about 45 seconds, scraping down the sides of the bowl as necessary. Transfer the paste to a small bowl. Place the onions in the now-empty processor bowl and pulse until roughly chopped, about four 1-second pulses. Add the jalapeños and pulse until the consistency of chunky salsa, about four 1-second pulses, scraping down the bowl as necessary.
4. Heat 1 tablespoon of vegetable oil in the large Dutch oven over medium-high heat. Add the onion mixture and cook, stirring occasionally, until the moisture has evaporated and the vegetables are softened, 7 to 9 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add the remaining 2 cups chicken broth and the drained beans; bring to a boil, then reduce heat to a simmer.
5. Meanwhile, heat 1 tablespoon of the vegetable oil in the 12-inch skillet over medium-high heat until shimmering. Pat the beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of the beef to the skillet and cook until browned on all sides, about 10 minutes. Using a slotted spoon, transfer the meat to the Dutch oven. Pour off any liquid in the skillet into the sink and return to the heat. Add ½ of the bottle of lager to the skillet, scraping the bottom of the pan to loosen any browned bits, and bring to a simmer. Transfer the lager to the Dutch oven. Repeat with the remaining tablespoon of oil, steak, and lager. Once the last addition of lager has been added to the Dutch oven, stir to combine and return the mixture to a simmer.
6. Cover the pot and transfer to the oven. Cook until the meat and beans are fully tender, 1½ to 2 hours. Let the chili stand, uncovered, 10 minutes. Stir well and season to taste with salt.
Note #1: You can substitute a 4-pound chuck-eye roast, well trimmed of fat, for the steak.
Note #2: Wear gloves when working with the dried chiles.
Note #3: If you don't want to use dried chiles, the anchos and árbols can be replaced with ½ cup chili powder and ¼ to ½ teaspoon cayenne pepper, although the texture of the chili will be slightly compromised.
Note #4: Condiment ideas - diced avocado, chopped red onion, chopped cilantro, lime wedges, sour cream, and shredded cheese.
Note #5: You can make this up to 3 days in advance.
(Recipe adapted from Cook's Illustrated)