Rodeo Chili Recipe by Paula Deen

Level: Easy

Time: 140 MINUTES

0 ratings


  • 1 tablespoon vegetable oil
  • 5 lb boneless beef roast, trimmed and cut into 1-inch pieces
  • 1 1/2 teaspoons salt
  • black pepper
  • 2 red chiles, seeded and chopped
  • 2 jalapeños, 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 ground cumin
  • 1 teaspoon garlic powder
  • 1 (15 oz) can tomato sauce
  • 1 (12 oz) 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.



Sour cream

Shredded cheese

Sliced jalapenos

Red chiles

Rodeo Chili


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen