2 tablespoons olive oil
2 pounds sirloin steak or spoon roast, cut into 1 inch pieces Salt and pepper
4 cloves garlic, minced
1 yellow onion, diced
2 jalapeno peppers, diced
4 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon cayenne pepper
1 can (28 ounces) crushed tomatoes
1 can (14 ounces) diced tomatoes
1 can (3 ounces) green chilies
1 bottle beer
2 cans (15 ounces) chili beans
Heat oil in a large stockpot over medium-high heat. Add the steak and brown on all sides. Season beef with salt and pepper. Add onion, and jalapeños and cook a few minutes until they start to get soft. Add, garlic and cook another 30 seconds. Stir in the chili powder, cumin, and cayenne. Sauté for a few minutes. Next, add tomatoes, green chilies, and beer. Reduce heat and simmer for 15 to 20 minutes. Add beans and cook until heated through. Serve with your favorite chili toppings.
Recipe from Festival Foods.
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