Rodeo Chili

I'm feeling HOT HOT HOT!!!  :)  This chili was awesome, but holy HOT HOT HOT!!  If you don't like spicy - you will not be able to eat this at all.  However, if you welcome the spice - try this dish!!  It's super flavorful - it doesn't have beans like your typical chili - the chuck roast is perfect for this - and it heats you right up!!  LOVED this :)

Makes 8-10 servings: Paula Deen Magazine

Ingredients:
1 tablespoon veggie oil
5 lbs boneless chuck roast, trimmed and cut into 1-inch pieces
2 large onions, chopped
2 poblano peppers, seeded and chopped
2 jalapenos, seeded and chopped
2 red chiles, seeded and chopped
1 (12oz) bottle dark Mexican beer
6 cups beef broth
1 (15oz) can tomato sauce
2 tablespoons chili powder
1 tablespoon ground ancho chile pepper
1 tablespoon ground cumin
1 1/2 teaspoon salt
1 teaspoon garlic powder
3 tablespoons masa harina (aka Mexican flour)
Toppings: sour cream, shredded cheese

In a large dutch oven, heat oil over medium-high heat.  Cook beef, in 4 batches, for 4 minutes or until browned.  Remove from pan, and keep warm.

Add onions, poblano peppers, jalapenos, and chile's in Dutch oven; cook for 8 minutes of until peppers are tender.  Add beer; cook for 3 minutes.  Add broth, tomato sauce, chili powder, ancho chile pepper, cumin, salt, and garlic powder.  Stir in beef.  Bring to a boil; reduce heat, and simmer, uncovered for 2 hours, stirring occasionally, or until beef is tender.

Add masa harina, stirring until mixture is thickened.  Serve with desired toppings.