The World'S Best Chili With Beer, Bacon And Three Types Of Chiles.

• 2 cups beef broth
• 3 dried New Mexico chiles
• 3 dried Ancho chiles
• 2 tablespoons oil
• 3 lbs beef chuck (ground or cubed)
• 1/4 lb smoked bacon, diced
• 2 onions chopped
• 6 garlic cloves, chopped
• 2 tablespoons cumin
• 1 tablespoon oregano leaves
• 1/2 teaspoon cinnamon
• 5 fresh serrano chiles, thinly sliced
• 2 16 oz cans tomato sauce
• 3 1/2 - 4 cups chopped fresh tomatoes
• 2 cups beer
• 1/2 cup brown sugar
• salt and cayenne pepper to taste
• 1 can red kidney beans
• Garnishes:
• salsa
• chopped onion
• pickled jalapenos
• shredded cheese
• shredded lettuce
• sour cream

1. Heat broth to boiling and pour over dried chiles and let stand for an hour. Remove stems and tear into 1 inch pieces and puree in a blender to a smooth paste, adding broth gradually to make a sauce. Set aside.
2. Heat the oil and brown beef. Add the bacon, onions, garlic and spices and cook until the onion is translucent. Add the chile puree, serranos, reserved broth, tomato sauce, tomatoes, beer and brown sugar. Simmer uncovered for 1 1/2 - 2 hours, then taste for seasoning. Add salt and cayenne to taste. Serve alongside the beans and garnishes so that each diner can "dress" her or his own.

beef broth, mexico chiles, chiles, oil, beef chuck, bacon, onions, garlic, cumin, oregano, cinnamon, serrano chiles, tomato sauce, tomatoes, beer, brown sugar, salt, red kidney beans, salsa, onion, cheese, shredded lettuce, sour cream

Taken from www.epicurious.com/recipes/member/views/the-worlds-best-chili-with-beer-bacon-and-three-types-of-chiles-50062917 (may not work)