Hold my Beer Chili is amazing - Kitchen Wrangler | Melissa Guerra

Ingredients

• 4 oz dried chile ancho (57g)
• 2 cups water (480ml)
• 2 cloves garlic
• 7oz can chile chipotle (199g)
• 1/4 cup olive oil (60ml)
• 1 large onion, chopped
• 3 lbs. bone-in beef chuck roast cut into small cubes, bones reserved (1.5kg)
• 14.5oz can tomatoes, drained (411g)
• 2 tsp. salt or to taste (8g)
• ½ tsp. ground black pepper (1g)
• ¼ tsp. ground cumin (1g)
• 12oz beer (355ml)
• ¼ cup dried corn tortilla mix (31g)
• Optional Sides: tortilla chips, crackers
• Optional toppings: grated cheese, chopped cilantro, chopped onions, avocado