Beef Chili

Toss the chiles in a large skillet over high heat and lightly toast on both sides for a few minutes. After toasting, remove the chiles from the skillet. When they’re cool enough to handle, slice them open and remove and discard the stem and seeds. Place the chiles in a bowl and add enough boiling water to cover. Let soften for 5 minutes. Using a slotted spoon or tongs, transfer the chiles to a blender or food processor and purée, adding just enough of the soaking liquid to form a thick paste.

Heat the skillet again over medium-high heat and then add the oil. Sauté the onion and garlic until translucent, about 3 minutes. Increase the heat and add the beef and 2 teaspoons salt. Brown the beef, stirring occasionally to scrape up the browned bits on the bottom of the pan, about 15 minutes. If the meat seems excessively fatty (your judgment call), spoon off some of the fat but leave some for flavor.

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

Add the tomatoes and beer and simmer for 30 minutes. Add the beans and cook for an additional 20 minutes. Add water, if needed, for desired consistency. Serve with preferred condiments (see headnote).