Rodeo Chili

  • Yield : 8 servings
  • Prep Time : 30m
  • Cook Time : 30m
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  • 1 tablespoon vegetable oil
  • 5 pounds boneless beef roast, trimmed and cut into 1-inch pieces
  • 1 1/2 teaspoons salt
  • Ground black pepper
  • 2 red chiles, seeded and chopped
  • 2 jalapenos, seeded and chopped
  • 2 large onions, chopped
  • 2 poblano peppers, seeded and chopped
  • 8 cups beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground ancho chile pepper
  • 1 tablespoon roasted ground cumin
  • 1 teaspoon garlic powder
  • One 15-ounce can tomato sauce
  • One 12-ounce bottle dark Mexican beer
  • 3 tablespoons masa harina
  • Sour cream
  • Shredded cheese
  • Sliced jalapenos
  • Red chiles


Step 1

Heat the oil over medium-high heat in a large Dutch oven. Sprinkle the beef with the salt and some pepper. Cook the beef, in 4 batches, until browned, about 4 minutes. Remove the beef from the pot and keep warm.

Step 2

Add the red chiles, jalapenos, onions and poblano peppers to the Dutch oven. Cook until the peppers are tender, about 8 minutes. Add the broth, chili powder, ancho chile pepper, cumin, garlic powder, tomato sauce and beer. Stir in the beef and any beef juices. Bring the mixture to a boil; reduce the heat and simmer, uncovered, stirring occasionally until the beef is tender, about 2 hours.

Step 3

Add the masa harina, stirring until the mixture is thickened. Serve with desired toppings.

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