Steak and Beer Chili

Week 9 brings me to the halfway point of this series of 17 different chili recipes. With my team sitting at 5-3, I am definitely enjoying this season more than last year. With the arrival of November, there is a chill in the air that just calls for hearty bowls of chili while watching the game at home or tailgating at the stadium.

Nothing says hearty meal like steak, and this chili features small bits of sirloin slow cooked in a spicy chili gravy. In addition, a bottle of Mexican beer adds a distinct but subtle background flavor to this chili. The addition of the beer also helps develop some the flavors that only alcohol can carry. Together with the traditional ingredients of onion, chili powder, and cumin, this recipe makes a very satisfying bowl of chili, guaranteed to fill you up and keep you warm at the same time.


Steak and Beer Chili

2 lbs top sirloin steak, cut into 1/4-inch cubes
2 Tbsp olive oil
1 large onion, chopped
1 red bell pepper, seeded and chopped
3 carrots, peeled and chopped
1/4 cup chili powder
1 Tbsp cumin
2 tsp dried oregano
1 bottle (12 oz) Mexican beer
1 can (29 oz) diced tomatoes
1 can (15 oz) tomato sauce or puree
3 cans (15 oz each) kidney beans, drained and rinsed

In large stockpot or Dutch oven, heat oil over medium heat.  Saute onion, bell pepper, and carrots over medium heat 3-4 minutes. Add sirloin and continue stirring until all beef is browned.

Add chili powder, cumin, and oregano.  Cook and stir 1 minute, or until fragrant.  Add beer and cook 1 minute.

Stir in tomatoes, tomato sauce or puree, and kidney beans.  Bring to a boil, reduce heat, and simmer uncovered 35-40 minutes, or until beef is very tender and sauce has thickened.