Chunky Beef Chili

Submitted by Karen in CT

"Serve with toppings such as shredded Monterey Jack cheese, pickled jalapeno chiles, sliced red onion, sour cream, fresh cilantro leaves, or hot sauce"

 

• Ready In: 2hrs 30mins
• Ingredients: 13
• Serves: 8

ingredients

• 907.18 g sirloin steaks, cut into 1/2-inch cubes
• 340.19 g sweet Italian sausage, casings removed
• 1 onion, coarsely chopped
• 1-2 jalapeno chile (ribs and seeds removed for less heat, if desired)
• salt & freshly ground black pepper
• 29.58 ml chili powder
• 9.85 ml ground cumin
• 4.92 ml dried oregano
• 793.78 g can whole canned tomatoes
• 14.79 ml yellow cornmeal
• 1 cinnamon stick
• 3 dried bay leaves
• 425.24 g can kidney beans, drained and rinsed

directions

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, or 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.