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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 8 |
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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 |
Directions:
1. Heat the oil over medium-high heat in a large Dutch oven. Sprinkle the beef with the salt and some pepper. Cook the beef, in 4 batches, until browned, about 4 minutes. Remove the beef from the pot and keep warm.
2. Add the red chiles, jalapenos, onions and poblano peppers to the Dutch oven. Cook until the peppers are tender, about 8 minutes. Add the broth, chili powder, ancho chile pepper, cumin, garlic powder, tomato sauce and beer. Stir in the beef and any beef juices. Bring the mixture to a boil; reduce the heat and simmer, uncovered, stirring occasionally until the beef is tender, about 2 hours.
3. Add the masa harina, stirring until the mixture is thickened. Serve with desired toppings.
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