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Rodeo Chili

By Paula Deen


Difficulty: Easy

Prep time: 30 minutes

Cook time: 140 minutes

Servings: 10


  • 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
  • sour cream, for topping
  • shredded Cheddar cheese, for topping
  • jalapeño, for topping
  • red chiles, for topping


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, jalapeños, 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.

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