Texas Chili

Heat a large Dutch oven over medium-high. Add chiles; toast, pressing flat using the back of a spatula, until slightly darkened and softened, about 45 seconds per side. Remove chiles from Dutch oven. Stem and seed chiles, wearing gloves if desired; discard stems and seeds. Cut chiles into small pieces, and place in a small bowl; add boiling water to cover. Let soak until chiles are softened and rehydrated, about 15 minutes. Drain chiles; discard liquid.

Process rehydrated chiles, garlic, cumin, oregano, and 1 cup beef broth in a blender until smooth, about 1 minute. Set chile mixture aside.

Heat oil in Dutch oven over medium-high. Add onions; cook, stirring often, until softened and beginning to brown, about 12 minutes. Add reserved chile mixture; cook, stirring constantly, until fragrant, about 2 minutes. Stir in masa harina until smooth, about 15 seconds.

Add chuck roast, beer, sugar, salt, black pepper, and remaining 7 cups beef broth to Dutch oven. Bring to a boil over medium-high. Reduce heat to low; simmer, uncovered and stirring occasionally, until meat is very tender and liquid has thickened slightly, 2 hours and 30 minutes to 3 hours.

Remove from heat; skim and discard fat from surface. Break apart some of the pieces of meat by pressing with the back of a spoon, if desired, for a less chunky chili. Season with additional salt to taste. Divide chili evenly among serving bowls; garnish with chopped white onion, cheese, and jalapeños.