There’s no debate about how much we Americans love chili, but beyond that, everything about the dish is ripe for argument. In Texas it’s made with hunks of tender beef and no beans. In Ohio, it’s served over spaghetti noodles. In New Mexico, the meat is more likely to be pork than beef, and the chiles likely to be green instead of red. Where you’re from probably dictates your feelings about chili, but we think every version deserves its turn on the dinner table.
We call the recipe below “homestyle" chili because it includes all the elements we like to include in our own homemade chili: meaty chunks of beef, nutritious beans, red chili powder, smoky chipotles and — bonus! — a bottle of beer. Serve it as you would any chili — topped with sour cream, shredded cheese and any other toppings you like — along with a side of cornbread or tortilla chips.