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Matanza's Red Ale Chili

Turn up the heat this winter with a delicious twist on homemade chili. The deep and robust flavors from our Matanzas River Red Ale will undoubtedly spice up your chili game, giving this meaty mixture the extra flavor it needs!


  • 3 dried guajillo chiles

  • 1 -2 cups boiling water

  • 2 tbsp tomato paste

  • 3 garlic cloves

  • 1/4 cup chili powder

  • 1-1/2 tsp smoked paprika

  • 2 tsp ground cumin

  • 1 lb ground beef

  • 1-1/2 tsp steak seasoning

  • 2 lbs beef tip roast, cut into 1/2-inch cubes

  • 2 tsp salt

  • 2 tsp coarsely ground pepper

  • 2 tbsp oil

  • 1 large onion, chopped

  • 1 poblano pepper, seeded and chopped

  • 1 tsp oregano

  • 1-1/2 tsp red pepper flakes

  • 3 cups beef stock

  • 12 ounces Matanzas River Red Ale

  • 2 cans diced tomatoes, undrained

  • 1 can (16 ounces) of kidney beans, drained

  • 3 tbsp masa harina

  • Cilantro (for garnish)


1. Combine chiles and cover with boiling water; let stand until softened. Drain and reserve 1/3 cup of the liquid. Discard stems and seeds. Process chiles, tomato paste, garlic, and reserved liquid until smooth.

2. In a skillet, toast chili powder, paprika, and cumin over medium heat, for about 3-4 minutes; remove and set aside. Cook and stir ground beef and steak seasoning over medium-high heat in a Dutch oven until beef is no longer pink; remove and drain.

3. Season steak cubes with 1 tsp each of salt and pepper. In the same oven, brown beef in batches in 1 tbsp oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tbsp oil until tender, about 5 minutes. Stir in toasted spices, oregano, and red pepper flakes. Add meats along with the stock, Matanzas Red Ale, tomatoes, beans, and chile paste mixture. Cook over medium heat for about 20 minutes; reduce heat to low. Stir in masa harina and let simmer for 30-45 min. Garnish with cilantro and serve!

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