Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Chili 3.5 (79) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 4, 2013 Print Share Share Tweet Pin Email Servings: 6 Always serve with some combination of fixings, such as grated cheese, sour cream, sliced avocados, tomatoes, onions or scallions, or cilantro. Garnish with tortilla chips or crumble in cornbread. Ingredients 5 dried red chiles (Mexican ancho, New Mexican Hatch, or Anaheim) 1 tablespoon olive oil 1 cup chopped onion 3 garlic cloves, minced (1 tablespoon) 2 pounds ground beef 1 tablespoon coarse salt 1 teaspoon ground cumin ¼ teaspoon crushed red pepper flakes, or pinch of cayenne pepper ½ teaspoon dried oregano 1 bay leaf ¼ cup pickled jalapenos, chopped (optional) 1 28-ounce can tomatoes, broken up, with juice 12 ounces beer 1 15-ounce can beans (pinto, kidney, black, or a combination), drained Directions In a dry large skillet over high heat, lightly toast both sides of the chiles for a few minutes. After roasting, remove from pan to slice open, then remove and discard the stem and seeds. Cover the chiles in boiling water and let soften for 5 minutes. In a blender or food processor, puree the chiles with enough soaking liquid to form a thick paste. Heat the skillet again over medium-high heat, and then add the olive oil. Saute the onion and garlic until translucent, about 3 minutes. Increase the heat and add the beef and 2 teaspoons of the salt. Brown the beef, stirring occasionally to pick up browned bits on the bottom of the pan as the moisture evaporates, about 15 minutes. If the meat is 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, jalapenos, and the remaining teaspoon of salt. Stir to combine well. 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. Print