Ingredients

• 2 dried chile de arbol peppers
• 2 dried ancho chile peppers
• 2 dried guajillo chile peppers
• 2 tablespoons extra-virgin olive oil
• 1 medium sweet onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, seeded and diced
• 1 Fresno chile pepper, seeded and minced
• 2 Anaheim chile peppers, seeded and diced
• 1 1/2 pounds beef chuck roast, cut into ½-inch cubes
• 1 1/2 pounds ground beef (80% lean)
• 2 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1/2 teaspoon freshly ground black pepper
• Pinch of cayenne pepper
• 1 12-ounce bottle Mexican beer
• 1 1/2 quarts low-sodium beef stock
• 1 tablespoon kosher salt
• 1/4 cup chopped cilantro

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Instructions

1. Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
2. In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.
3. Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
4. Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.
5. Photograph by Con Poulos