Prep Time: 30 min
Cook Time: 2 hour 30 min
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
Heat the oil over medium-high heat in a large Dutch oven. Sprinkle the beef with the salt and some pepper. Cook the beef, in 4 batches, until browned, about 4 minutes. Remove the beef from the pot and keep warm.
Add the red chiles, jalapenos, onions and poblano peppers to the Dutch oven. Cook until the peppers are tender, about 8 minutes. Add the broth, chili powder, ancho chile pepper, cumin, garlic powder, tomato sauce and beer. Stir in the beef and any beef juices. Bring the mixture to a boil; reduce the heat and simmer, uncovered, stirring occasionally until the beef is tender, about 2 hours.
Add the masa harina, stirring until the mixture is thickened. Serve with desired toppings.
My Recipe Box | Log in to view
Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!