Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Chili 3.5 (79) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 4, 2013 Print Rate It 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. Rate it Print