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I usually make chili with whole boneless chuck roast that I cut into pieces for Texas-style chili, or a vegetarian version chock-full of chickpeas, black beans and a load of fresh vegetables. Here in Alaska, with friends offering up their hunts, I've started making this one-pot wonder with a combination of beef and ground moose or caribou.
The depth of flavor comes from lightly toasting dried chilies before soaking and pureeing them with garlic and spices to make the base of the sauce.