Kevin Malone’s famous chili

Enjoy! While we wish you could dish us up a bowlful (without spilling it all over our reception area, naturally), feel free to share this recipe (tagging @peacocktv, of course).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Tear ancho chiles into pieces, discarding seeds and stems. In a large heavy pot or Dutch oven, toast chiles over medium-high, stirring occasionally until very fragrant, 3 to 4 minutes. Transfer toasted ancho chiles to a food processor or spice mill and process until very finely ground. Set aside.

Step 2

- Add oil to pot and heat over medium-high. Add ground beef and cook, stirring occasionally to break beef into small pieces, until well browned (about 6 minutes). Using a slotted spoon, transfer beef to a plate and set aside.

Step 3

- Add onion to pot and cook briefly over medium-high until barely softened, about 2 minutes. The secret is to undercook the onions.

Step 4

- Using a garlic press, press garlic directly into the pot, 1 clove at a time. Then stir in jalapeños, oregano, cumin, cayenne pepper and tomato paste. Stir and cook until fragrant, about 2 minutes. Add beer and continue to cook, stirring and scraping the pan, about 7 minutes.

Step 5

- Meanwhile, put beans in a large bowl and mash briefly with a potato masher until broken up but not fully mashed.

Step 6

- Add mashed beans, stock, tomatoes, salt, and cooked beef to pot. Cover and bring to a simmer. Reduce heat to low to maintain simmer and cook 2 hours so everything gets to know each other in the pot. Remove from heat, uncover and let stand at least 1 hour (can also be refrigerated 8 hours or overnight).

Step 7

- Reheat gently, taste and add more salt if necessary, and serve with your favorite toppings. We recommend chopped scallions, shredded Jack cheese and sour cream.