This chili brings true earthy flavors!

Ingredients

1 whole garlic bulb
2 to 3 tablespoons olive oil, divided
2 dried ancho chiles
2 dried chipotle chiles
1 bottle (12 ounces) dark beer
3 pounds beef stew meat, cut into 3/4-inch pieces
2 large onions, chopped
3 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon pepper
1/2 teaspoon salt
Optional: Shredded cheddar cheese and sliced jalapeno pepper, seeded

Directions

-Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off the top of the garlic bulb, exposing individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil. Bake until cloves are soft, 30-35 minutes. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork.

-Meanwhile, in a large dry skillet over medium-high heat, toast chiles on both sides until puffy, 3-6 minutes. (Do not blacken.) Cool. Remove stems and seeds; coarsely chop chiles. Place in a small bowl; cover with beer. Let stand until softened, about 30 minutes.

-In the same skillet, heat 1 tablespoon oil over medium-high heat. Brown beef in batches, adding additional oil if needed; transfer to a 6-qt. slow cooker. In the skillet, heat 2 teaspoons of oil over medium heat. Add onions; cook and stir until tender. Add to beef.

-Stir in the remaining ingredients, mashed garlic, and dried chiles mixture. Cover and cook on low 7-9 hours or until meat is tender. If desired, serve with cheese and jalapenos.

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