Lone Star Sirloin Chili

Because this Tex-Mex favorite will serve an army, you can make a batch and freeze for up to six weeks. Real Texas chili, according to my Texan friends, doesn’t include beans or tomatoes. Since I’m not a real Texan, I’ve adapted this recipe to make it a crowd pleaser using Lone Star beer and chunks of sirloin and black beans. When you serve it, provide a condiment bar with tortilla chips, grated cheese, sour cream, chopped onions, and chopped pickled jalapeños for your guests to add as they please.

Ingredients

• 2½ pounds beef sirloin, cut into ½-inch pieces
• 2 teaspoons salt
• Pinch of cayenne pepper (optional)
• 4 tablespoons olive oil
• 2 large sweet onions, such as Vidalia, coarsely chopped
• 2 cloves garlic, minced
• 2 tablespoons finely chopped jalapeño
• 2 teaspoons ancho chile powder (see savvy)
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ cup cornmeal
• 2 cups beef broth
• One 12-ounce bottle Lone Star or other beer
• One 14- to 15-ounce can tomato purée
• Two 14- to 15-ounce cans black beans, drained and rinsed
• ½ cup chopped fresh cilantro

Instructions

sprinkle the beef evenly with the salt and cayenne (if using). Heat 2 tablespoons of the oil in a large skillet over mediumhigh heat. Add the beef in batches and brown on all sides.

transfer the meat to the insert of a 5- to 7-quart slow cooker.

lower the heat to medium-low and heat the remaining 2 tablespoons oil. Add the onions, garlic, 

jalapeño, chile powder, cumin, and oregano and sauté until the onions are softened, about 5 minutes, being careful to stir the mixture so the chile powder doesn’t burn. Add the cornmeal and stir until blended with the other ingredients, and cook for 1 minute. Stir in the broth, whisking, and bring to a boil.

transfer the contents of the skillet to the slow-cooker insert. Add the beer, tomato purée, and beans. Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours, until the meat is tender and the sauce is thickened.

skim off any fat from the top of the chili and stir in the cilantro before serving.

serves 8–10