| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 25 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 1/2 pounds chuck roast, cut into cubes
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 1/2 pounds ground beef
- 6 cloves garlic, minced
- 20 ounces beer
- One 14-ounce can whole tomatoes
- 3 guajillo chiles
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 779 |
| Total Fat | 29 g |
| Saturated Fat | 10 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 18 g |
| Sugar | 7 g |
| Protein | 59 g |
| Cholesterol | 128 mg |
| Sodium | 1324 mg |
| Serving Size | 1 of 12 servings |
| Calories | 779 |
| Total Fat | 29 g |
| Saturated Fat | 10 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 18 g |
| Sugar | 7 g |
| Protein | 59 g |
| Cholesterol | 128 mg |
| Sodium | 1324 mg |
Reviews
This recipe is delicious! I couldn’t find guajillo chilis so I used what I had – jalapeno, serrano, a few chilis in adobo (without the sauce), and poblano. Everyone who tried it really enjoyed it. I will make this again!
Great recipe, right up to where it calls for 2 tablespoons of salt to the spices. Ruined the meal. After salt and pepper when browning the meat, no more salt required
Made this last night. Best chili I have ever made, and possibly best I have ever eaten! : )
Preface: I love to shop for food and cook, have all my life. My mom though an outstanding example of what a mom should be was a terrible cook except for maybe two dishes that I have yet to duplicate, not for lack of trying. Sadly, my wife of 40 years seems to be cut from the same mold.
well I made this recipe because I had all the ingredients necessary in my freezer, pantry and fridge two days ago and in the Time of COVID it was a perfect “we-are-hunkered-down-lets -try -this-one” recipe, OK?
Thank you very much! Nothing wrong with this recipe, we liked it and will make it again. Maybe with added secret ingredients, maybe not. Depends on mood, whats in my glass when I put on my apron and what’s in my pantry.
The difference however slight was that I had no dried guajillo. I had dried ancho, a reasonable substitute though for the purist there are subtle differences in taste, which leads me to disclose that:
She and I lived in Mexico, in Zihuatanejo-Ixtapa for 15 years where I was employed and then started my own business. We know a good deal about Mexican food, alright? I have 2 Diana Kennedy’s among 7 volumes that I refer to when needed for “mexican food”. I was at one of Diana’s cooking lessons at Casa Que Canta in the early 2000’s and wow, is she a thorny acid tongued woman, maesta o no. Hojole, que pesadilla, esa mujer! The host and help were mortified.
The omission in your recipe that is easily corrected is that when using dried chiles for such purpose it is best to snip their stems, shake, rattle and roll all the seeds out, roast them even though they are dried, for heavens sake in a pan pressing them with a spatula until they change color a bit then whirling them to dust in a processor or failing that in a tough gallon plastic bag when cooled off enough to beat with anything up to the task: a Corona Familar beer bottle or a pastry roller comes to mind if you have no appliance at hand. The idea is to reduce them to be easily incorporated into the mix for that 1 hr + of simmer and stir and smell….and not have to pick out the peppers skins that never simmer/ boil down to nothing otherwise.
This is important if you are serving this to anyone whose opinion you value.
Sure beats the moment of anguish you will suffer when some guest fishes that pepper skin off the spoon or spits it out of their mouth in disgust and a roll of the eyes.
The other issue is the masa suggested. The quantity was measured, I had absolutely no issue and it did add to the taste and consistency, albeit properly smooth, not too thin. I have also made chile without masa by Cuisinarting 3/4 cup or so of “aged” corn tortilla from both tortilleria and from a bag while back in the US and actually prefer that: it does cook down to nothing while giving thickness and in my minds eye a bit of toastiness that masa mix doesn’t add, but thats just me.
Otherwise, nothing wrong with following your excellent recipe to the letter which I will do the next time as well. Thank you!
Loved it! My 11year old daughter loves watching the Pioneer woman and asked me to look up this chili recipe! The entire family enjoyed it with modifications to the amounted spicy added
I’m gonna make this but I’m leaving out the beer. I’ve made Irish Stew and beer is in the recipe and my husband and I thought it was awful, so now I’m hesitant to use beer in anything.
I’m a big fan of Ree’s food. She and Ina are probably the most consistent cooks on the network. However, I was totally disappointed in this chili. First of all, masa has no place in any chili I would ever eat again. It’s great in tortilla soup, but it made the consistency of the chili very pasty! Secondly, chuck meat has to cook for several hours to get tender, even in little cube sized pieces. Thirdly, there was no heat at all (thought those cut up chili’s would be hot, they weren’t). We did a lot of tweeks after tasting it the first night, but even after that, we ended up throwing it away. Just didn’t taste any thing like chili.
Delicious
Made these Chili beans for a recent BBQ and everyone loved loved them! Will make again for our next big BBQ . Keeper for sure
Awesome flavors, wonderful textures, a fantastic chili recipe… my favorite after making chili for over 40 years. (P.S. I saute’d 1 chopped onion and the garlic between beef and hamburger.) Winner, winner, chili dinner!