Rodeo Chili (with chuck roast)

By á-47

Ingredients

• 1 Tbsp. oil
• 5 lb. boneless chick roast, trimmed and cut into 1" pieces
• 2 large onions, chopped
• 1 poblano peppers, seeded and chopped
• 2 jalapenos, seeded and chopped
• 2 red chilies, seeded and chopped
• 1 (12 oz) bottle dark Mexican beer (used Dos Equis Amber)
• 5 cups beef broth
• 1 (15 oz) can tomato sauce
• 2 Tbsp. chili powder
• 1 Tbsp. ground ancho chile pepper
• 1 Tbsp. roasted ground cumin
• 1 1/2 tea. salt
• 1 tea. garlic powder
• 3 Tbsp. masa harina
• Toppings: sour cream, shredded cheese, sliced jalapeno, and red chiles

Preparation

Step 1

In a large Dutch oven, heat oil over medium-high and cook beef, in batches, for 4 minutes or until browned. Remove from pan, and keep warm.

Add onions, poblano peppers, jalapenos, and red chiles to Dutch oven; cook for 8 minutes or until peppers are tender. Add beer; cook for 3 minutes. Add broth, tomato sauce, chili powder, ancho chile pepper, cumin, salt and garlic powder. Stir in beef. Bring to a boil; reduce heat, and simmer, uncovered, for 2 hours, stirring occasionally, or until beef is tender.

Add masa harina, stirring until mixture is thickened.

Serve with desired toppings.