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Cowboy Chili with Chunks of Steak and Dark Beer

Cowboy chili with chunks of steak and dark beer is a hearty Dutch oven chili made with browned beef chuck, stout or porter, tomatoes, and pinto beans. A long, gentle simmer makes the steak fork-tender, while masa harina thickens the rich broth.
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Prep Time 20 minutes
Cook Time 3 hours 19 minutes
Total Time 3 hours 39 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck roast boneless, trimmed, cut into 1-inch cubes
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 yellow onion large, diced
  • 1 poblano pepper stemmed, seeded, and diced
  • 4 cloves garlic minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp tomato paste
  • 1 bottle (12 oz) dark beer such as stout or porter
  • 1 can (28 oz) crushed tomatoes
  • 2 cup low-sodium beef broth
  • 1 can (15 oz) pinto beans drained and rinsed
  • 2 tbsp masa harina
  • 0.25 cup water

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry and season it with the salt and pepper.
  2. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  3. Brown the beef in 3 batches, turning to brown several sides, about 6 minutes per batch; transfer each batch to a plate.
  4. Add the onion and poblano to the pot and cook, stirring, until softened, about 5 minutes.
  5. Add the garlic, chili powder, cumin, and smoked paprika and stir for 30 seconds.
  6. Stir in the tomato paste.
  7. Pour in the beer and scrape up the browned bits from the bottom of the pot.
  8. Simmer for 3 minutes.
  9. Stir in the crushed tomatoes and beef broth.
  10. Return the beef and any juices to the pot.
  11. Bring the chili to a gentle simmer, cover with the lid slightly ajar, and cook over low heat for 2 to 2 1/2 hours, stirring every 30 minutes, until the beef is fork-tender.
  12. Stir in the pinto beans and simmer uncovered for 25 to 30 minutes.
  13. Whisk the masa harina with the water in a small bowl until smooth.
  14. Stir the masa harina mixture into the chili and simmer for 8 to 10 minutes, until thickened.

Notes

For the best browning, cook the beef in batches without crowding the pot. Refrigerate leftovers for 3 to 4 days or freeze them; use gluten-free beer for a gluten-free variation.