Chunky Beef Chili

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: 2 hrs 30 mins
• Serves: 8

Ingredients

• 2  lbs  sirloin steaks, cut into 1/2-inch cubes
• 12  ounces  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
• 2  tablespoons chili powder
• 2  teaspoons ground cumin
• 1  teaspoon dried oregano
• 1 (28 ounce) can whole canned tomatoes
• 1  tablespoon yellow cornmeal
• 1  cinnamon stick
• 3  dried bay leaves
• 1 (15 ounce) 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.