We like chili without beans but if you like them add 2 cups cooked red or pinto beans.
2 pounds beef chuck roast or stew meat
1 lb ground beef
1 teaspoon salt, more to taste
3 tablespoons vegetable oil, divided
1 large onion, chopped
1 large green bell pepper, diced
3 large garlic cloves, minced
4 fresh green jalapeños or 2 poblano peppers, diced
2 tablespoons ground chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
1½ teaspoons ground coriander
1 (12-ounce) bottle beer
1 28-ounce can diced tomatoes
3 whole dried large Mexican chiles
Chopped fresh cilantro
Cut beef into 1/2-inch cubes and sprinkle with salt.
In a large, heavy pot over high heat, heat 2 tablespoons of oil until shimmering. Working in batches to avoid crowding the pan, brown the meat cubes, turning occasionally. Adjust heat to prevent scorching. As it is cooked, remove the meat to a bowl. Add the ground beef and cook until no longer pink. Remove to the bowl with the beef cubes. Add more oil as needed for browning and do not clean out the pot when finished browning.
To the empty pot, add the onion, bell peppers, garlic, jalapeños or poblanos, chili powder, cumin, coriander, and oregano. Cook, stirring, until the onion softens, 5 to 10 minutes. Add browned meat, beer, tomatoes, whole dried chiles, and 1-quart water. Bring to a gentle simmer and simmer about 3-4 hours, or until the meat is fork-tender and the liquid has reduced. Remove the dried chiles. Taste and add salt if necessary. Stir in cilantro to taste.
Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
To serve, sprinkle with chopped onion and shredded cheddar cheese. Cornbread is a great side.