Some recipes that use dried chilies include dried chili salsa and three-chilies chili. To make the salsa, toast 12 dried New Mexico or guajillo chilies over medium heat until they are lightly darkened, approximately two minutes. Remove the chilies, and add 4 unpeeled gloves of garlic. Turn the garlic often until the skin browns and the cloves soften, about 10 to 15 minutes. Remove the garlic, and peel it when it is cool.
Remove the stems and seeds from the chilies, and chop them. Pour boiling water over them to submerge them, and let them soak until soft, about 25 to 30 minutes. Drain the water, reserving 1/2 cup, and puree the chilies with the garlic, soaking liquid and 1 tablespoon of apple cider vinegar until smooth.
To make three-chilies chili, remove the stems and seeds from 2 dried Anaheim, 2 dried New Mexico and 2 dried chipotle chilies. Add them to a saucepan with 12 ounces of beer. Simmer the beer and chilies for 30 minutes.
In a skillet, cook 1 medium chopped onion in 1 tablespoon of vegetable oil for five minutes, and then add 2 large minced cloves of garlic. Cook the onion and garlic for a minute, and remove them from the pan. Cook 2 pounds of ground beef chuck in 1 tablespoon of oil until it is browned.
Transfer the beef, onions and garlic to a large pot, and add 1 cup of beef broth. Bring it to a boil, and then allow it to simmer over reduced heat. Process the chilies and beer in a blender until smooth, and strain the mixture with a sieve. Add the mixture with 1 teaspoon each of ground cumin, paprika, dried oregano and salt and 1/2 teaspoon of sugar. Cook the chili for an additional hour.