Dinner: Rodeo Chili

Try this flavorful and spicy Texas-style Rodeo Chili

Ingredients

1 tablespoon vegetable oil
5 lb boneless beef roast, trimmed and cut into 1-inch pieces
1 1/2 teaspoons salt
black pepper
2 red chiles, seeded and chopped
2 jalapeños, 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 ground cumin
1 teaspoon garlic powder
1 (15 oz) can tomato sauce
1 (12 oz) bottle dark Mexican beer
3 tablespoons masa harina

Instructions

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

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