New This Month

Chunky Beef Chili


Using sirloin and sausage makes this chili especially hearty. Garnish with shredded Monterey Jack cheese, pickled jalapenos, and thinly sliced red onion, as desired.

  • Prep:
  • Total Time:
  • Servings: 8
chunky beef chili

Photography: Con Poulos

Source: Everyday Food, March 2004


  • 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)


  1. 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.

  2. 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.

  3. 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.

  4. Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve.

Cook's Notes

Before reheating frozen chili (on the stove, in the microwave, or in a 325-degree oven), thaw it overnight in the refrigerator, or defrost in in the microwave. It will keep in the freezer for up to two months.

Reviews Add a comment

  • shipc1
    22 JAN, 2016
    This was a huge hit with my family but I adjusted it a tiny bit: add 1 pound of ground pork, 1/2 of chopped cilantro, 1 can of each: canneline, black and kidney beans and 2 cups of frozen corn(added with beans). Makes more for a bigger crowd and is just heartier.
  • Mom2lingling
    16 MAR, 2014
    Interestingly the recipe does not call for ant Salt and Pepper which I added liberally to help it out. Also a bit of olive oil for browning the meat. Solid recipe, not my favorite but good.
  • MarthaB1960
    30 SEP, 2013
    I love this recipe. The only thing I do differently is use a pint of hearty beer instead of the water.
  • JLVeer
    19 SEP, 2010
    I began making chiki with fresh stewing beef 30 or 40 years ago. I prefer to start with dry pinto beans,home canned stewed tomatoes and fresh onions and green peppers. I do not season it to be so hot tears run down my face. I prefer to enjoy the combination of seasonings,vegetbles and meat. Hot and spicey is a macho mentallity I never I never cared for. Also, sour cream NEVER goes near any Mexican food I eat.
  • MWetzel
    5 FEB, 2008
    Everyone said it was the best chili they have ever had! One change I made was using homemade chicken stock replacing the water. Doubling this recipe made it last all Superbowl weekend long. Adding some chicken streched it for one more meal on Monday night. .
  • mmsrjs
    28 JAN, 2008
    This "chili" is so much better than using plain ole hamburger. If you want it to look more like hamburger just ask butcher to grind up the sirloin for you, unless you have a meat grinder at home. Which is how we make all our hamburger meat.
  • pakd
    31 DEC, 2007
    I thought the same but this is a great chili and now my family's favorite. I used stew meat/ sirloin tips which wasn't expensive ---seasonings were authentic.
  • Spuddie
    27 DEC, 2007
    Chili with sirloin beef and Italian sausage