Dinner

Slow-Simmered Beef & Bacon Chili with Red Chile & Masa

Name: Slow-Simmered Beef & Bacon Chili with Red Chile & Masa
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8
Ingredients: 4 slices thick-cut bacon; 2 1/2 lbs beef chuck roast, cut into 1/2-inch cubes; 1 medium onion, chopped; 2 cloves garlic, finely chopped; 2 cans tomato paste; 1 can chopped green chiles, undrained; 4 cups water; 1 can pinto beans, drained; 1/4 cup masa harina; 5 tbsp ground red chile peppers; 1 1/2 tsp salt; 1 1/2 tsp ground cumin; 3/4 tsp dried oregano; Shredded cheddar cheese, chopped onion, sour cream, or Spiced Salsa Topping.

Servings: 8 Total Time: 2 hrs 20 mins Difficulty: Beginner

Jump To Recipe Print Recipe

A Slow-Simmered Bowl of Smoked Chiles and Tender Beef

There is a distinct difference between a quick weeknight soup and a chili that demands your time. This recipe is the latter. It is a labor of love that fills the farmhouse with the scent of cumin, blooming spices, and rendering bacon.

Unlike ground beef chilis, this version uses hand-cut cubes of chuck roast, which become meltingly tender after a long, slow simmer. The secret to the deep, earthy flavor and thick texture is the addition of masa harina (corn flour) and pure ground red chile peppers, rather than generic spice blends. It’s a hearty, dark, and robust bowl, perfect for weathering the deepest winter chill.

Serve this with a generous dollop of sour cream or the Spiced Salsa Topping mentioned in our previous post to cut through the richness.

The Recipe

Yields: 8 cups | Prep time: 20 minutes | Cook time: 2 hours

Ingredients

The Foundation

4 slices thick-cut bacon
2 1/2 lbs beef chuck roast, cut into 1/2-inch cubes
1 medium onion, chopped
2 cloves garlic, finely chopped

The Pot

2 cans (6-ounce each) tomato paste
1 can (4 1/2-ounce) chopped green chiles, undrained
4 cups water
1 can (15-ounce) pinto beans, drained

The Spices & Thickener

1/4 cup masa harina (corn flour)
5 tbsp ground red chile peppers (Note: pure chile, not chili powder blends)
1 1/2 tsp salt
1 1/2 tsp ground cumin
3/4 tsp dried oregano

Condiments for Serving

Shredded cheddar cheese, chopped onion, sour cream, or Spiced Salsa Topping.

Instructions

1. Render the Bacon In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon, crumble it, and set it aside for later. Leave about 1 1/2 tablespoons of the bacon drippings in the pan.

2. Brown the Beef Increase the heat to medium-high. Add the cubed beef, chopped onion, and garlic to the hot drippings. Cook, stirring constantly, until the meat is well-browned and the onions are translucent.

3. Build the Chili Lower the heat slightly. Stir in the tomato paste, undrained green chiles, masa harina, ground red chile peppers, salt, cumin, oregano, and water. Stir well to ensure the masa harina dissolves and thickens the liquid without clumping.

4. The Long Simmer Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 1 to 2 hours, stirring occasionally, until the beef cubes are fall-apart tender.

Note: If the liquid reduces too much during the simmer, add a splash more water or beef broth.

5. Finish and Serve Stir in the reserved crumbled bacon and the drained pinto beans. Simmer for an additional 30 minutes to heat the beans through and meld the flavors. Ladle into bowls and top with your preferred condiments.

If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these rustic traditions without the distraction of ads.