Chunky Beef Chili

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 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.