Recipes Ingredients Meat & Poultry Beef Recipes Chunky Beef Chili 3.5 (70) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 24, 2020 Print Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings: 8 Using sirloin and sausage makes this chili especially hearty. Garnish with shredded Monterey Jack cheese, pickled jalapenos, and thinly sliced red onion, as desired. Ingredients 2 pounds sirloin steak, cut into ½-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) Directions 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. 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. Print