Rodeo Chili

• 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.

vegetable oil, beef roast, salt, ground black pepper, red chiles, jalapenos, onions, peppers, beef broth, chili powder, ground ancho chile pepper, ground cumin, garlic, tomato sauce, beer, masa harina, sour cream, cheese, jalapenos, red chiles

Taken from www.foodnetwork.com/recipes/paula-deen/rodeo-chili-recipe.html (may not work)