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Chuckwagon Beef and Pinto Chili on a plate
Andre Lewis

Chuckwagon Beef and Pinto Chili

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Prep Time 30 minutes
Cook Time 8 hours 30 minutes
Total Time 9 hours
Servings: 10
Ingredients Method

Ingredients
  

  • 3 lbs boneless beef chuck cut into 1-inch cubes
  • 2 tsp kosher salt
  • 2 tbsp neutral oil
  • 1 1/2 cups diced yellow onion
  • 4 cloves garlic minced
  • 3 tbsp ancho chile powder
  • 1 tbsp ground cumin
  • 28 oz canned fire-roasted crushed tomatoes
  • 30 oz canned pinto beans drained and rinsed
  • 2 cups low-sodium beef broth
  • 3 tbsp masa harina
  • 1/4 cup warm water

Method
 

  1. Season chuck with 1 1/2 teaspoons salt; blot dry with paper towels.
  2. Heat oil in a large skillet over medium-high heat. Brown beef in 3 batches, about 5 minutes each, leaving gaps between cubes.
  3. Cook onion in same skillet 5 minutes. Stir in garlic, ancho powder, and cumin 30 seconds.
  4. Transfer everything to a 6-quart crockpot. Add tomatoes, beans, broth, and remaining salt. Cover; cook on low 7 to 8 hours until beef is fork-tender and at least 145°F.
  5. Whisk masa harina and warm water; stir into chili. Cook uncovered on high 30 minutes until broth coats beef.