Rodeo Chili

Name: Rodeo Chili
Ingredients: 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

20 ingredients

11 steps

Ingredients

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

Directions

1

Heat the oil over medium-high heat in a large Dutch oven.
2

Sprinkle the beef with the salt and some pepper.
3

Cook the beef, in 4 batches, until browned, about 4 minutes.
4

Remove the beef from the pot and keep warm.
5

Add the red chiles, jalapenos, onions and poblano peppers to the Dutch oven.
6

Cook until the peppers are tender, about 8 minutes.
7

Add the broth, chili powder, ancho chile pepper, cumin, garlic powder, tomato sauce and beer.
8

Stir in the beef and any beef juices.
9

Bring the mixture to a boil; reduce the heat and simmer, uncovered, stirring occasionally until the beef is tender, about 2 hours.
10

Add the masa harina, stirring until the mixture is thickened.
11

Serve with desired toppings.