No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chunky Beef Chili

Using sirloin and sausage makes this chili especially hearty. This dish can be frozen for up to 2 months.

  • Prep:
  • Total Time:
  • Servings: 8
Chunky Beef Chili

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 Note

Let cool completely before freezing in airtight containers, leaving 1 inch of space at the top. To reheat, thaw in the microwave or overnight in the refrigerator, then warm over low heat.

Reviews (7)

  • 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

Related Topics