Chunky Beef Chili

  • Level: Easy
  • Yield: 10 to 12 servings
  • Total: 1 hr 50 min
  • Active: 25 min


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


  1. 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.
  2. 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.
  3. 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.
  4. Serve with fixings such as pico de gallo, sour cream and lime wedges.
Let's Get Cooking!

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18 Reviews

Chris Sympson