| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 30 min |
| Yield: | 12 to 14 servings |
Ingredients
- 2 pounds chuck roast, cut into small cubes
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 pounds ground beef
- 1 pound fresh chorizo
- 8 cloves garlic, minced
- 1 large onion, chopped
- 1 jalapeno, minced
- Two 12-ounce bottles pale lager beer
- One 14-ounce can chopped tomatoes
- 1/2 cup tomato paste
- 2 guajillo chiles
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon Mexican oregano
- 2 bay leaves
- Two 15-ounce cans pinto beans, drained and rinsed
- Two 15-ounce cans red kidney beans, drained and rinsed
- Two 15-ounce cans black beans, drained and rinsed
- 1/4 cup masa harina
- Diced tomatoes
- Cubed avocado
- Grated Cheddar cheese
- Sour cream
- Lime wedges
- Fresh cilantro leaves
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. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
- Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
- Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
- Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.
Reviews
This was delicious! I seasoned the meat but only added 1 tablespoon of salt and it was fine. I only added 4 cans of beans cause my Dutch oven was not quite big enough! Didn’t buy the masa because it wasn’t available to me at the time but I didn’t need it. Did all of the toppings!
No problem with salt, we just need to start eat! Michael Stice.
Was so hopeful, but way too salty. Omit the 2 tbls salt in step 2 and I’m sure it will taste better.
Fabulous!!! Thanks ree!
Made this for a potluck dinner party. Most of the folks said it was some of the best chili they’d ever had. The only changes I made was to use the chili grind (coarser grind) ground beef and pasillo chilies instead of guajillo, since I couldn’t find the latter. I did not need the masa harina as it was thick enough. I actually made the chili – except adding the beans – the day before the party. The morning of I added the beans and cooked awhile longer. By the time the party started it was plenty thick. For leftover meals I have added some beef bone broth to thin it a bit. I don’t make chili often but don’t think I’d try snother recipe – this one is a total winner. Thanks Ree!
This was fantastic!
We loved this version. Had company over for the new dish and they loved it too. Will make again!
worst dish I have made no flavor
Love this recipe easy to make has a lot of flavor