Kevin’s Famous Chilli
Ingredients
Instructions
  1. Tear ancho chilis into pieces, discarding seeds and stems. In a large heavy pot or Dutch oven, toast chilis over medium-high, stirring occasionally until very fragrant, 3 to 4 minutes. Transfer toasted ancho chilis to a food processor or spice mill and process until very finely ground. Set aside.
  2. Add oil to pot and heat over medium-high. Add ground beef and cook, stirring occasionally to break beef into small pieces, until well browned (about 6 minutes). Using a slotted spoon, transfer beef to a plate and set aside.
  3. Add onion to pot and cook briefly over medium-high until barely softened, about 2 minutes. The secret is to undercook the onions.
  4. Using a garlic press, press garlic directly into the pot, 1 clove at a time. Then stir in jalapeños, oregano, cumin, cayenne pepper and tomato paste. Stir and cook until fragrant, about 2 minutes. Add beer and continue to cook, stirring and scraping the pan, about 7 minutes.
  5. Meanwhile, put beans in a large bowl and mash briefly with a potato masher until broken up but not fully mashed.
  6. Add mashed beans, stock, tomatoes, salt, and cooked beef to pot. Cover and bring to a simmer. Reduce heat to low to maintain simmer and cook 2 hours so everything gets to know each other in the pot. Remove from heat, uncover and let stand at least 1 hour (can also be refrigerated 8 hours or overnight).
  7. Reheat gently, taste and add more salt if necessary, and serve with your favourite toppings. We recommend chopped scallions, shredded Jack cheese and sour cream.