- 2 tablespoons vegetable oil, divided
- 2 pounds ground beef
- 1 pound sirloin steak, trimmed and cut into half-inch cubes
- 2 cups finely diced onion
- 3 cloves garlic, very finely minced
- 3 (16-ounce) cans whole tomatoes with juice
- 2 large green bell peppers, finely chopped
- 3 to 5 jalapeno peppers, finely chopped
- 2 envelopes, (1.25 ounces each) mild chili seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup cup chili powder
- 1/3 cup ground cumin
- 1 tablespoon ground sage
- 1 1/2 teaspoons ground oregano
- 1 tablespoon cayenne pepper
- 2 (15-ounce) cans black beans, drained
- 2 (15-ounce) cans pinto beans, drained
- 2 (15-ounce) cans kidney beans, drained
- 1 (15-ounce) can chili beans, undrained
- 1 (12-ounce) bottle beer
- 2 to 3 tablespoons sugar or honey to taste
- 1/4 cup finely ground corn meal
In a stock pot over medium high heat, place half the oil and brown half the ground meat and steak until the outside is nicely browned, about 7 minutes the meat may still be pink inside. Drain in a colander set over a large bowl and repeat with the rest of the oil, ground beef and steak.
In the same pan, add the onions, garlic and cook, stirring for about 5 minutes until onions are softened. Return the drained meat to the pan, add the tomatoes, peppers and seasonings and stir and simmer for 5 minutes. Taste the mixture and adjust the salt and spices to suit your taste.
Add all of the beans and the beer and stir. Cover and simmer for 30 minutes.
Taste the chili. If it is too spicy for your taste, add sugar or honey in small amounts until the flavor mellows. Cover and simmer on low heat another 30 minutes. Sprinkle in the cornmeal and stir, then cook uncovered for another 10 15 minutes stirring occasionally. The chili is now ready to serve, or chill, tightly covered, and hold up to 2 days.