Chunky Beef Chili

  • Yield : 10 to 12 servings
  • Cook Time : 25m
  • Ready In : 50m
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  • 2 1/2 pounds chuck roast, cut into cubes
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 2 1/2 pounds ground beef
  • 6 cloves garlic, minced
  • 20 ounces beer
  • One 14-ounce can whole tomatoes
  • 3 guajillo chiles
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon Mexican oregano
  • 3/4 cup masa
  • Four 15-ounce cans pinto beans, drained and rinsed
  • Four 15-ounce cans red kidney beans, drained and rinsed
  • Pico de gallo, sour cream and lime wedges, for serving


Step 1

Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.

Step 2

Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.

Step 3

Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.

Step 4

Serve with fixings such as pico de gallo, sour cream and lime wedges.

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