Our Favorite Chili

americastestkitchen.com

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Table salt

½ pound dried pinto beans (about 1 cup), rinsed and picked over

6 dried ancho chiles (about 1 ¾ ounces), stems and seeds removed, and flesh torn into 1-inch pieces (see note)

2 to 4 dried árbol chiles, stems removed, pods split, and seeds removed (see note)

3 tablespoons cornmeal

2 teaspoons dried oregano

2 teaspoons ground cumin

2 teaspoons cocoa powder

2 ½ cups low-sodium chicken broth

2 medium onions, cut into ¾-inch pieces (about 2 cups)

3 small jalapeño chiles, stems and seeds removed and discarded, and flesh cut into ½-inch pieces

3 tablespoons vegetable oil

4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)

1 (14.5-ounce) can diced tomatoes

2 teaspoons light molasses

3 ½ pounds blade steak, ¾ inch thick, trimmed of gristle and fat and cut into ¾-inch pieces (see note)

1 (12-ounce) bottle mild-flavored lager, such as Budweiser

Directions at americastestkitchen.com

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