In the Lone Star state, chili usually means brisket in a spicy tomato-based sauce, and don’t even think about adding beans. And even die-hard Texans will approve of this bowl of red. Made with two types of dried chiles—ancho and guajillo—plus jalapenos and chipotle chile powder, you’d think this recipe would light your mouth on fire, but a low and slow cook time mellows out the spicy ingredients to make a richly flavored, balanced chili. If you’ve never cooked with dried chiles before, fear not. All you need to do is rehydrate them in hot water and let them soak for 30 minutes to soften. Then, use a food processor to blend the chiles into a puree with some of the soaking water. Like most chili recipes, this one is best prepared a day or two in advance and tastes even better after all the flavors have had time to come together. Serve alongside your favorite cornbread recipe and favorite chili toppings and enjoy a hearty meal that practically cooks itself.