Rodeo Chili

  • Level: Easy
  • Total: 3 hr
  • Prep: 30 min
  • Cook: 2 hr 30 min
  • Yield: 8 servings
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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


Sour cream

Shredded cheese

Sliced jalapenos

Red chiles


  1. 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.
  2. 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.
  3. Add the masa harina, stirring until the mixture is thickened. Serve with desired toppings.

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