The Best Ever Chili

Prep: 20 min. Cook: 1 hour 20 min. Makes: 8 servings

3 dried ancho or guajillo chilies 1 to 2 cups boiling water

2 Tbsp. tomato paste

3 garlic cloves

1/4 cup chili powder

11/2 tsp. smoked paprika

2 tsp. ground cumin

1 lb. ground beef

11/2 tsp. Montreal steak seasoning 2 lbs. beef tri-tip roast, cut into 1/2-in. cubes 2 tsp. salt, divided 2 tsp. coarsely ground pepper, divided

2 Tbsp. canola oil, divided 1 large onion, chopped

(about 2 cups) 1 poblano pepper, seeded and chopped

1 tsp. dried oregano

11/2 tsp. crushed red pepper flakes 3 cups beef stock

1 bottle (12 oz.) beer

2 cans (141/2 oz. each) fire-roasted diced tomatoes, undrained

1 can (16 oz.) kidney

beans, drained

3 Tbsp. masa harina

1. Combine chilies and enough of the boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving ¹₃ cup of the soaking liquid. Discard stems and seeds. Process the chilies, tomato paste, garlic and reserved liquid until smooth.

2. In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and the steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain.

3. Sprinkle steak cubes with 1 tsp. each salt and pepper. In same Dutch oven, brown beef in batches in 1 Tbsp. oil over medium-high heat; remove and set aside. Saute onion and poblano in the remaining oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and the reserved chili paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired toppings. 13/4 cups: 473 cal., 20g fat (6g sat. fat), 103mg chol., 1554mg sod., 29g carb. (8g sugars, 7g fiber), 41g pro.