Ricardo DeAratanha / Los Angeles Times
This bowl of red is a meat-lover's chili -- no beans allowed. Several pounds of cubed chuck roast are slow-simmered with bacon, spices, dried chiles, onion, garlic and tomatoes. Add some beer to lift the flavors and cook until the meat is tender. You can serve it right away, but like most soups and stews, this chili improves overnight in the fridge. Click here for the recipe.