A hearty chili that can feed a crowd.
Directions for: Chunky Beef Chili
Ingredients
2 lbs chuck roast, cut into cubes
Kosher salt and freshly ground black pepper
1 Tbsp vegetable oil
2 lbs ground beef
6 cloves garlic, minced
20 oz beer
1 14-oz can whole tomatoes
3 guajillo chiles
2 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp Mexican oregano
cup masa
4 15-oz cans pinto beans, drained and rinsed
4 15-oz cans red kidney beans, drained and rinsed
Pico de gallo, sour cream and lime wedges, for serving
Directions
1. 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.
2. 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.
3. 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.
4. Serve with fixings such as pico de gallo, sour cream and lime wedges.
See more: Beef, Beans, Dinner, Lunch, Main, Mexican, Tomatoes