Rodeo Chili Recipe

Name: Rodeo Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 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

Servings: persons

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.
2
Sprinkle the beef with the salt and some pepper.
3
Cook the beef, in 4 batches, until browned, about 4 minutes.
4
Remove the beef from the pot and keep warm.
5
Add the red chiles, jalapenos, onions and poblano peppers to the Dutch oven.
6
Cook until the peppers are tender, about 8 minutes.
7
Add the broth, chili powder, ancho chile pepper, cumin, garlic powder, tomato sauce and beer.
8
Stir in the beef and any beef juices.
9
Bring the mixture to a boil; reduce the heat and simmer, uncovered, stirring occasionally until the beef is tender, about 2 hours.
10
Add the masa harina, stirring until the mixture is thickened.
11
Serve with desired toppings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 5 pounds boneless beef roast, trimmed and cut into 1-inch pieces, 1 1/2 teaspoons salt, Ground black pepper, and more.

Yes, Rodeo Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rodeo Chili

How did you like this recipe?

Frequently Asked Questions