Total Time
3hrs 25mins
Prep 25 mins
Cook 3 hrs

You can use beef chuck in place of the sirloin or use your favorite cut of beef. For this recipe adjust the amount of dried red pepper flakes to suit taste, we like extreme heat, so I use 2 small jalapeno peppers and about 1-1/2 tablespoons dried chili flakes, I also use ancho chili powder for this in place of regular chili powder, the Tabasco is optional, don't leave out the chopped cilantro, it brings out extra flavor to the chili! This is a delicious full-flavor chili that really should be prepared 1 day in advance to blend flavors, but only gets better when kept refrigerated for up to 5 days, it also can freeze well.

Ingredients Nutrition

Directions

  1. Heat oil in a large Dutch oven or pot over medium-high heat.
  2. Season beef cubes liberally with seasoned salt and pepper.
  3. Brown beef cubes in hot oil on all sides until well browned; transfer to a plate or bowl.
  4. Add in the onions, garlic, jalapeno pepper, chili powder, cumin, dried chili flakes and cinnamon; saute for about 5-6 minutes, or until onion is slightly softened.
  5. Add the beef cubes back to the pot along with any drippings from the plate.
  6. Add in the water, beer, broth and tomato puree; simmer covered over medium-low heat for about 1-1/2 hours, stirring occasionally.
  7. Add in the raisins and olives, simmer uncovered for another 30-40 minutes, or until the beef is tender.
  8. Add in the drained beans and chopped coriander; simmer for about 5-7 minutes, or until the beans are heated through.
  9. Season once again with salt and pepper and add in Tabasco (if using).
  10. DELICIOUS!

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