Chunky Beef Chili

70 Ratings
  • 5 17
  • 4 14
  • 3 23
  • 2 16
  • 1 0

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

Everyday Food, March 2004

Gallery

Credit: Con Poulos

Recipe Summary

prep:
30 mins
total:
2 hrs 30 mins
Servings:
8
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Ingredients

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.

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  • 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.

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Reviews (8)

70 Ratings
  • 5 17
  • 4 14
  • 3 23
  • 2 16
  • 1 0
Martha Stewart Member
01/22/2016
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.
Martha Stewart Member
03/16/2014
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.
Martha Stewart Member
09/30/2013
I love this recipe. The only thing I do differently is use a pint of hearty beer instead of the water.
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Martha Stewart Member
09/19/2010
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.
Martha Stewart Member
02/05/2008
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. .
Martha Stewart Member
01/28/2008
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.
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Martha Stewart Member
12/31/2007
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.
Martha Stewart Member
12/27/2007
Chili with sirloin beef and Italian sausage
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