Name: Beef Chili
Yield: 6 Servings
Ingredients: 2 guajillo chiles; 1 dried ancho chile; 1 dried pasilla chile; 4–5 cups low-sodium chicken broth; 2 tablespoons olive oil; 1 pound boneless beef chuck, cut into ½” pieces; ½ pound boneless beef short ribs, cut into ½” pieces; ½ pound brisket, cut into ½” pieces; Kosher salt, freshly ground pepper; 2 yellow onions, finely chopped; 6 garlic cloves, finely chopped; 1 tablespoon ground cumin; 2 teaspoons dried oregano; 1 canned chipotle chile in adobo sauce, chopped (optional); 1 12-ounce bottle lager; Sour cream, shredded cheddar, chopped red onion, cilantro leaves, and chips (for serving)

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Alex Lau

Three kinds of dried chiles add just the right amount of smoky heat when you cook this best beef chili recipe, and three cuts of beef deliver robust flavor. This is part of BA's Best, a collection of our essential recipes.

Recipe notes