Three Chiles Chili

Three Chiles Chili

2 Dried California (Anaheim) chiles
2 Dried New Mexico chiles
2 Chipotle chiles, dried or canned
12 oz. Beer
2 Teaspoon Vegetable oil
1 Medium onion, chopped
2 Large cloves garlic, minced
2 lbs. Beef chuck, well trimmed, chili grind
1 Cup Beef broth
1 Teaspoon Ground cumin
1 Teaspoon Paprika
1 Teaspoon Dried oregano
½ Teaspoon Sugar
1 Salt

Split the dried chiles in half and remove stems and seeds (if using canned
chipotle chiles, do not add them at this time). Put them in a saucepan with
the beer. Bring to a boil, reduce heat and simmer 30 minutes, stirring
occasionally to be sure all parts of the chiles are softening.
While chiles are simmering, heat 1 tablespoon of the oil in a skillet and
saut the onions 5 minutes, then add the garlic and saut 1 minute more.
Remove onions from the pan, heat the remaining tablespoon of oil, and cook
the beef, stirring frequently, until the beef is lightly browned. Put the
beef and onions in a large pot or Dutch oven with the beef broth. Bring to a
boil, reduce heat and simmer.
Put the chiles and cooking liquid in a blender or food processor. If using
canned chipotle chiles, remove the stems and add chipotles to the blender.
Puree until a thick red sauce forms. Push the sauce through a sieve to
remove the bits of skin, then add sauce to the simmering meat. Stir in
seasonings and sugar. Continue to simmer for at least 1 hour, until meat is
tender, adding beer, beef broth, or water if needed. Add salt, adjust
seasonings to taste.