Notes: Top chili with chopped onions and cilantro; serve with avocado, crumbled cheese, sour cream, and warm flour tortillas. PREP AND COOK TIME: About 3 3/4 hours.
About 2 cans (14 1/2 oz. each) fat-skimmed low-sodium beef broth
6 to 8 dried New Mexico chiles (about 5 in. long, 1 1/2 to 2 oz. total)
12 ounces bacon, chopped
4 pounds boned beef chuck
2 onions (8 oz. each), chopped
1/4 cup minced garlic
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
2 cups (16 oz.) dark beer
4 fresh poblano chiles (10 oz.)
How to Make It
Pour 1 can broth into a glass measure; heat in a microwave until simmering. Stem and seed dried chiles; rinse, cut into chunks, and put in a blender. Pour hot broth over chiles and let stand 10 minutes. Holding lid down with a towel, whirl until smooth.
Meanwhile, in a 6-quart heavy pan over medium-high heat, stir bacon often until browned, about 10 minutes. With a slotted spoon, transfer to paper towels. Discard all but 2 tablespoons fat from pan.
Rinse beef and pat dry; cut into 1 1/2-inch chunks, trimming off any large lumps of fat. Sprinkle beef lightly with salt. Working in batches, add beef in a single layer to pan and turn pieces as needed to brown all over, 5 to 6 minutes per batch. Transfer beef to a bowl. Add onion, garlic, cumin, and oregano to pan; stir often until onion is limp and beginning to brown, 5 to 6 minutes.
Return beef and bacon to pan. Add chile purée, beer, and remaining can broth; bring to a boil, scraping up browned bits. Cover, reduce heat, and simmer, stirring occasionally, for 1 hour. Uncover and simmer, stirring occasionally, until beef is very tender when pierced and sauce is thickened, 1 to 1 1/2 hours longer; if sauce gets too thick before beef is done, add more broth as needed.
While beef cooks, in a roasting pan, broil poblano chiles 4 inches from heat, turning once, until charred all over, 11 to 13 minutes total. When cool enough to handle, peel, stem, seed, and coarsely chop. Stir into chili about 30 minutes before it's done.