For Super Bowl LI, celebrity chef Guy Fieri will be bringing the heat as the head chef for the players’ tailgate. If you want to eat like the Atlanta Falcons and New England Patriots at your party, channel Fieri with this hearty, Texas-inspired chili filled with bolder flavors than you can even imagine.
- 2 dried chiles de arbol
- 2 ancho chiles
- 2 dried guajillo chiles
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, diced
- 1 large red bell pepper, seeded, stemmed and diced
- 2 Fresno chiles, seeded and stemmed, minced
- 2 Anaheim peppers, seeded and stemmed, diced
- 2 Pounds chuck roast, 1/2-inch cubed
- 2 Pounds coarse ground beef
- 1 Tablespoon cumin
- 1 Teaspoon dried oregano
- 1/2 Teaspoon cayenne pepper
- 1/4 Teaspoon ground cinnamon
- 2 quarts low-sodium beef stock
- 1 12-ounce beer, amber preferred
- Pinch paprika
- 3 Tablespoons masa harina
- Kosher salt and freshly ground black pepper
- Beer Cheddar Cheese Sauce
- 1 Cup sour cream, optional
- 1/4 Cup thinly sliced scallions, optional
- 1/2 Cup minced red onion, optional
- 1 Cup broken salted crackers, optional
Remove the stems and some of the seeds from the dried chiles and tear into large pieces.
In a large sauté pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes.
Add 1 cup hot water to just cover the chiles, cover and steam for 15 minutes.
Place the chiles and liquid into a blender and purée until smooth, pour into a bowl, and set aside.
In a large Dutch oven over medium-high heat, add the olive oil, garlic, onions, red pepper, fresh chiles (Anaheims and Fresnos) and cook until the onions are translucent, about 6–7 minutes.
Remove from the pan and set aside on a baking sheet or in a bowl.
Season the cubed chuck and ground beef with salt and pepper then add to pot. Cook until well browned, about 7–8 minutes.
Add the cumin, dried oregano, cayenne pepper, and cinnamon. Sauté until fragrant, about 2 more minutes, then add the sautéed vegetables; beef broth; and puréed, reconstituted chiles, stirring to combine.
Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours.
Stir in the beer and paprika until thoroughly combined. Add the masa to tighten sauce and stir over low heat for 10–12 minutes breaking up some of the beef so it gets worked into the sauce slightly.
Adjust salt and pepper to taste.
Remove from the heat, cover and keep warm.
Serve generous portions of chili in bowls and drizzle with Beer Cheddar Cheese Sauce.
Garnish with sour cream, scallions, red onion, and crackers.