• Step 1

  Preheat oven to 450 degrees. Roast Ancho and New Mexico chiles on foil-lined baking sheet 1 min, watching to prevent burning. Remove from oven; cool. Wearing gloves, remove stems of roasted dried chiles. Spilt chiles open; discard seeds. Add broth to saucepan on HIGH. Bring to simmer; turn off heat. Add roasted dried chiles; cover. Steep 10-15 min to rehydrate chiles.

• Step 2

  Roast tomatoes, jalapeno, Fresno, long green, poblano, and Anaheim peppers on foil-lined baking sheet 30 min. Remove from oven. When cool enough to handle, wearing gloves, remove skins from tomatoes and chilies; remove seeds from roasted chiles.

• Step 3

  Heat olive oil in stockpot on MED. Add onions and 1/4 tsp salt; cook, stirring, 5 min, until soft but not browned. Add sliced garlic; cook, stirring, 5 min. Add ground beef, chili seasoning, cumin, cinnamon, remaining 1 Tbsp salt, beer and crushed tomatoes to stockpot; stir. Bring to simmer, stirring to break up ground beef.

• Step 4

  In blender, pulse rehydrated chiles and broth until smooth. Add roasted fresh tomato-pepper mixture to blender; pulse until smooth. Carefully add puree to stockpot; stir. Reduce heat to low; simmer 30 min. Whisk in masa; season with salt and pepper.

• This recipe is even better after a few hours of cooking. • Make in a slow cooker: Prepare recipe to step 4, where you add puree to stockpot and stir. Carefully pour contents of stockpot into slow cooker. Cook 3-6 hours. Whisk in masa. Season with salt and pepper; serve. • For more heat, blend in some seeds from fresh chiles, or add Wegmans Organic Ground Cayenne Pepper. • Set out an assortment of toppings: Creme fraiche, sour cream, sliced avocados, sliced chili peppers, green onions, and shredded cheeses.

Note: When servings & ingredients are modified, nutrition & directions may vary.