|5 dried red chiles • ancho, hatch, or anaheim|
|1 tbsp olive oil|
|1 cup onion • chopped|
|3 garlic cloves • minced|
|2 lb ground beef|
|1 tbsp coarse salt|
|1 tsp ground cumin|
|1/4 tsp crushed red pepper flakes|
|1/2 tsp dried oregano|
|1 bay leaf|
|1/4 cup pickled jalapeño • chopped|
|1 28-ounce can tomatoes • broken up, with juice|
|12 oz beer|
|1 15-ounce can beans (black, pinto or kidney) • drained|
In a dry large skillet over high heat, lightly toast both sides of the chilies for a few minutes. After roasting, remove from pan to slice open, then remove and discard the stem and seeds. Cover the chilies in boiling water and let soften for 5 minutes. In a blender or food processor, purée the chilies with enough soaking liquid to form a thick paste.
Heat the skillet again over medium-high heat, and then add the olive oil. Sauté 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 chili paste, red pepper ﬂakes, oregano, bay leaf, jalapeños, 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