Chunky Beef Chili
You can never go wrong with a comforting, chunky chili!
Servings:
10
yield(s)
Prep Time:
25
mins
Cook Time:
85
mins
Total Time:
110
mins
Ingredients
-
2 1/2
pounds chuck roast, cut into cubes
-
Kosher salt and freshly ground black pepper
-
1
tbsp
vegetable
-
2 1/2
pounds ground beef
-
6
cloves garlic, minced
-
20
ounces beer
-
One 14-ounce can whole tomatoes
-
3
guajillo chiles
-
2
tbsp
chili powder
-
1
tbsp
ground cumin
-
1
tbsp
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
Instructions
-
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.
-
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.
-
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.
-
Serve with fixings such as pico de gallo, sour cream and lime wedges.