Sirloin Chipotle Chili

By sheilaolim

Ingredients

• 5-6 lbs sirloin steak, cut into 1/2” cubes
• 1 c. flour (approx.)
• 2 tbsp. + 1 tsp. chipotle chili powder (approx.)
• Salt and pepper
• 4 tbsp. canola oil (approx.)
• 2 cups onion, chopped
• 4 cloves garlic, finely chopped
• 1 tbsp. ground cumin
• 2 bottles dark beer
• 2 chipotles in adobo sauce, chopped finely
• 2 14 oz. cans chopped tomatoes, drained
• 2 cups beef stock, additional may be necessary
• 2 tbsp. honey
• 2 tbsp. tomato paste
• 2 14 oz. cans black beans, rinsed and drained

Preparation

Step 1

1. Mix flour, 2 tbsp. chipotle chili powder, and 1 tbsp. salt in a bowl.
2. Drizzle enough canola oil to lightly coat a hot skillet. Working in batches, dredge cubed steak pieces in the flour mixture and sear over medium high heat for 1-2 minutes per side. Add oil to skillet between batches as needed.
3. Place seared meat cubes in a colander over a bowl to allow any excess oil to drip off. Once all the meat has been seared, place it in a 6qt crock pot at the lowest setting while preparing the remaining ingredients. (Mine has a keep warm setting)
4. Using the same skillet you used for the meat, use any meat drippings or additional oil if necessary, sauté the onions until soft. Add the garlic and cook until the onions are translucent. Add a pinch of salt, 1 tsp of chipotle chili powder and ground cumin.
5. Add the beer and bring the mixture to a boil. Reduce heat to medium and allow to cook until the liquid has completely reduced, stirring frequently.
6. Add the chipotles to the onion mixture and stir to combine all ingredients
7. Add the onion mixture, tomatoes, and beef stock to the crock pot. Stir thoroughly to mix all ingredients and set to cook for 6-8 hours on low.
8. After 1-2 hours, add honey and tomato paste. Continue to taste and season accordingly every hour.
9. Add black beans 1 hour before serving.
10. (Optional) Add additional beef stock if chili is too thick. If chili is too thin, add a little cornstarch slurry within 2 hours of serving.