2008 - Kyoto Killer
Chili Chef: Shari Wiggins


1/4 cup olive oil

2 lbs sirloin, cut into chunks

2 cups sweet onion - chopped

3 cloves garlic, minced

1 jalapeno, seeded, chopped

3 tbsp Ancho chile powder

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp cayenne 

2 tsp salt

1/2 cup yellow cornmeal

1 1/2 cups beer (12 oz bottle!)

4 cups beef broth

16 oz tomato sauce

30 oz black beans - rinsed, drained

fresh cliantro to taste


Heat 2 tbsp oil in a 6qt dutch oven. Brown the sirloin. Drain and remove from pan.

Heat 2 tbsp oil. Add onion, garlic, jalapeno, chile powder, cumin, oregano, cayenne, and salt. Stir until onions and spices are aromatic (approx 3 min).

Whisk in cornmeal. Whisk in beer, broth, and tomato sauce. Bring to a boil, then stir in meat, reduce heat, and simmer for 1 1/2 hours.

Fold in beans and cilantro, and simmer an additional 10 minutes.

Serve with cilantro, red onion, and cheese as garnish.

Serves 10-12.

(copyright 1990-2018, Ian Silver)