Recipe courtesy of Paula Deen
Rodeo Chili
Total:
3 hr
Active:
30 min
Yield:
8 servings
Level:
Easy
Total:
3 hr
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

Toppings:

Directions

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.

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