Chunky Beef Chili

  • Level: Easy
  • Total: 1 hr 50 min
  • Active: 25 min
  • Yield: 10 to 12 servings
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2 1/2 pounds chuck roast, cut into cubes

Kosher salt and freshly ground black pepper

1 tablespoon vegetable oil 

2 1/2 pounds ground beef 

6 cloves garlic, minced 

20 ounces beer 

One 14-ounce can whole tomatoes

3 guajillo chiles 

2 tablespoons chili powder 

1 tablespoon ground cumin 

1 tablespoon Mexican oregano 

3/4 cup masa 

Four 15-ounce cans pinto beans, drained and rinsed

Four 15-ounce cans red kidney beans, drained and rinsed

Pico de gallo, sour cream and lime wedges, for serving


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, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.

Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.

Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.

Serve with fixings such as pico de gallo, sour cream and lime wedges.

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