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Chunky Beef Chili

A chunky bean and beef chili with pico de gallo and sour cream
Prep Time
1h 50 min
Cook Time
25 min
Yields
10 servings

This hearty chili is a warming dinner that can easily feed a crowd. Top it with pico de gallo and a generous scoop of sour cream and dig in!

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ingredients

2 ½
lbs chuck roast, cut into cubes
Kosher salt and freshly ground black pepper
1
Tbsp vegetable oil
2 ½
lbs ground beef
6
cloves garlic, minced
20
oz beer
1
can (14-oz) whole tomatoes
3
guajillo chiles
2
Tbsp chili powder
1
Tbsp ground cumin
1
Tbsp Mexican oregano
¾
cup masa
4
cans (15-oz) pinto beans, drained and rinsed
4
cans (15-oz) red kidney beans, drained and rinsed
Pico de gallo, sour cream and lime wedges, for serving
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directions

Step 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.

Step 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.

Step 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.

Step 4

Serve with fixings such as pico de gallo, sour cream and lime wedges.

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