I made 'Kevin's Famous Chili' from 'The Office' and it's a shame the Dunder Mifflin crew didn't get to try this delicious recipe

It's been 13 years since Kevin Malone, played by Brian Baumgartner, dropped a large pot of his "famous chili" during season 5, episode 26 of "The Office." I decided to give the recipe a try since the Dunder Mifflin staff missed their shot. The official recipe was revealed in February 2022, when TikTok user @mckenziefloyd discovered that Peacock hid the recipe in their user agreement.

The recipe was simple, flavorful, and definitely deserves a spot at the office potluck.

"The secret is to undercook the onions," Kevin said in the mockumentary sitcom. "Everybody is going to get to know each other in the pot. I'm serious about this stuff."

As Kevin walked to his desk, the chili pot slipped from his mitt-covered hands and slammed onto the ground with a deafening thud. Chaos ensued, with Kevin desperately using office supplies to save his chili but failing — and flailing — miserably.

To make the chili recipe, which Kevin stated has been in the Malone family "for generations," you'll need to buy:

• 4 dried ancho chiles
• 2 tablespoons neutral oil (vegetable, canola or grapeseed)
• 3 pounds ground beef (80/20 or 85/15 lean)
• 2 medium yellow onions, finely chopped
• 6 cloves garlic
• 1 large jalapeño, finely chopped
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 2 (12-ounce) bottles of beer (lager or pale ale)
• 3 cans of pinto beans, drained and rinsed
• 3 cups beef stock
• 2 ½ cups chopped ripe tomatoes
• 2 tablespoons kosher salt
• Chopped scallions, shredded Jack cheese, and sour cream for topping

You'll also need a large pot or dutch oven, a garlic press, a potato masher, and a food processor.

According to the recipe, tear four of the ancho chiles apart while also removing the stems and seeds.

This was my first time cooking with ancho chiles, but at first touch, they felt softer than expected and had a subtle, earthy smell with surprising hints of fruit. I used a knife to chop the tops of the ancho chiles, dumped the seeds, and used my hands to tear them like paper.

Then, put the torn ancho chile pieces in the large pot and toast until they're very fragrant, or for about three to four minutes.

After they're toasted, add the ancho chiles to a food processor until their finely ground. Place them in a bowl and set them aside.

Finely chop two medium yellow onions, peel six cloves of garlic, and chop a few scallions — also known as green onions — for a topping.

The recipe said to chop 2 ½ cups of ripe tomatoes and finely chop one large jalapeño pepper.

The Malone's started by pouring oil in a pot set to medium-high, then adding the ground beef and letting it cook for about six minutes. Once it's well-browned, use a slotted spoon to transfer the beef to a plate and set it aside.

Cook the onions over medium-high heat until they've just begun to soften, or about two minutes.

This is where the chili's flavor started to kick in. With a garlic press, press each garlic clove directly into the pot. Then, add in the jalapeño, one tablespoon of dried oregano, two teaspoons of ground cumin, ¼ teaspoon of cayenne pepper, and two tablespoons of tomato paste.

Continue to let the vegetables and spices cook, but add the beer into the pan. The recipe said to let it cook for about seven minutes while stirring and scraping the pan.

Now, it came to my attention midway through the recipe that it didn't specify what to do with the ancho chiles once they're processed — maybe a Malone family slip — so I suggest adding the spice now. You could also add them to the pot once all the ingredients are ready to simmer.

The Malone's recipe includes pinto beans to give the chili another texture and make the chili a bit more hearty. Drain and rinse the beans, then put them in a bowl to mash them. The recipe said to mash the beans until they're broken but not fully smashed.

I initially laughed when Kevin floundered on the floor when his chili dropped, but now I sympathize with him.

I prefer a thick chili over a soup-like chili, and this recipe found a sweet spot between the two ends of the spectrum. The chili had a good meat-to-bean ratio and retained its hearty texture throughout the simmering process.

It tasted like good ol' chili you'd find at family get-togethers, but I think my favorite aspect was the added spice.

The peppers and chiles were initially overwhelming when I snuck a taste early on, but the flavors blended seamlessly after simmering and chilling for one hour. Or, as Kevin said, "everybody is going to get to know each other in the pot."

The entire process took around four hours, including two hours of simmering and one hour of rest. I'd 100% make this recipe again for family, friends, and coworkers.