3 Meat, 3 Bean, 3 Chili Chili
- Level: Easy
- Yield: 12 to 14 servings
- Total: 2 hr 20 min
- Active: 30 min
Ingredients
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
Directions
- Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
- Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
- Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
- Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.