Chunky Beef Chili
Using sirloin and sausage makes this chili especially hearty. This dish can be frozen for up to 2 months.
- 2 pounds sirloin steak, cut into 1/2-inch cubes
- 12 ounces sweet Italian sausage, casings removed
- 1 onion, coarsely chopped
- 1 to 2 jalapeno chiles, (ribs and seeds removed for less heat, if desired), diced
- Coarse salt and freshly ground pepper
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 can (28 ounces) whole peeled tomatoes
- 1 tablespoon yellow cornmeal
- 1 whole cinnamon stick
- 3 dried bay leaves
- 1 can (15 ounces) kidney beans, drained and rinsed
- Toppings, such as shredded Monterey Jack cheese, pickled jalapeno chiles, sliced red onion, sour cream, fresh cilantro leaves, or hot sauce, for serving (optional)
Heat a Dutch oven (or a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
Add sausage, breaking it up into small pieces; add onion and jalapenos. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve.