Level: Easy
Yield: 12 to 14 servings
Total: 2 hr 20 min
Active: 30 min
- 2 pounds chuck roast, cut into small cubes
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 pounds ground beef
- 1 pound fresh chorizo
- 8 cloves garlic, minced
- 1 large onion, chopped
- 1 jalapeno, minced
- Two 12-ounce bottles pale lager beer
- One 14-ounce can chopped tomatoes
- 1/2 cup tomato paste
- 2 guajillo chiles
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon Mexican oregano
- 2 bay leaves
- Two 15-ounce cans pinto beans, drained and rinsed
- Two 15-ounce cans red kidney beans, drained and rinsed
- Two 15-ounce cans black beans, drained and rinsed
- 1/4 cup masa harina
Fixins:
- Diced tomatoes
- Cubed avocado
- Grated Cheddar cheese
- Sour cream
- Lime wedges
- Fresh cilantro leaves
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- Fire up your Dutch oven over medium heat and generously season the chuck roast cubes with kosher salt and freshly ground black pepper. Add the vegetable oil and sear the meat until perfectly browned, about 7-8 minutespure savory bliss! Remove it, then brown the ground beef and chorizo for another 7-8 minutes; drain excess fat if needed. Saut in the minced garlic, chopped onion, and jalapeno for 2 minutes. Return the chuck roast with the pale lager beer, chopped tomatoes, and tomato paste for that rich base.
- Snip the guajillo chiles into bits with scissors and toss them in. Bring to a boil, then stir in chili powder, cumin, Mexican oregano, bay leaves, and 2 tablespoons salt. Simmer low and slow for 1 1/2 hoursthe aromas will have you dreaming of fiesta!
- Ditch the bay leaves, add the drained pinto, kidney, and black beans. Whisk masa harina with 1/2 cup water and stir it in. Simmer 15 more minutes until gloriously thick and hearty.
- Ladle into bowls and load up with fixins: diced tomatoes, creamy avocado cubes, sharp grated Cheddar, cool sour cream, zesty lime wedges, and vibrant cilantro. Your crowd-pleasing chili masterpiece is readydig in and savor every bold, comforting bite!
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