One of my favorite cooking vessels is a nice, heavy-duty stock pot. It’s convenient to make your whole meal in one pot – it saves time, and of course, dishes. This chili is a great one-pot recipe, and it’s delicious. The ancho, guajillo and pasilla chiles, along with the cubed beef chuck, short rib and brisket impart several layers of flavors and textures.
- 1 ancho chile
- 2 guajillo chiles
- 1 pasilla chile
- 5 cups chicken stock
- 3 tablespoons extra virgin olive oil
- 1 pound beef chuck
- 5 pounds boneless short rib, cubed
- 5 pounds brisket, cubed
- Salt & pepper to taste
- 2 yellow onions
- 6 cloves garlic, chopped
- 1 tablespoon cumin
- 2 tablespoons oregano
- 1 can chipotle peppers
- 1-12 ounce can beer
- Toast guajillo, ancho, and pasilla chiles in a small dry skillet over medium-high heat for about 3 minutes. Transfer to a heatproof bowl and cover with 2 cups boiling water. Let sit 30 minutes to soften. Purée chiles and 4 cups broth in a blender until smooth, about 1 minute.
- While chiles are soaking, heat 1 tablespoon oil in a large heavy pot over medium-high heat. Season chuck, short ribs, and brisket with salt and pepper and cook, stirring occasionally, until browned all over. Continue cooking until liquid accumulated in pot has evaporated, about 5 minutes more. Transfer beef to a plate.
- Add 1 tablespoon oil to pot, then onions and garlic; season with salt and pepper. Cook, stirring often, until onions are softened, 6–8 minutes. Add cumin, oregano, and chipotle, and cook, stirring, 1 minute.
- Return beef to pot and add beer. Bring to a boil, reduce heat, and simmer, stirring occasionally, until liquid is almost completely reduced, about 5 minutes. Add chile purée, season with salt and pepper, and bring to a boil. Reduce heat and simmer until liquid is slightly thickened and meat is very tender, 1–1¼ hours, adding more broth if needed to keep meat submerged.
- Add your favorite toppings to your bowl of chili to personalize. I like Fritos, avocado, sour cream, red onion, and cheese.