1 pound ground sirloin
1 pound ground chuck
2 large yellow onions, finely chopped
1 bottle (12 ounces) Lone Star or Corona beer
2 cans (10 oucnes each) chopped tomatoes with chili peppers
1 can (6 ounces) tomato paste
1 tablespoon ground cumin
1 tablespoon dry oregano leaves
1 tablespoon garlic powder
2 teaspoons kosher salt (or more to taste)
1 tablespoon ancho chili powder
1 tablespoon New Mexican chili powder
1 teaspoon chipotle chili powder
½ teaspoon cayenne pepper (optional)
Heat a large, heavy-bottomed stockpot over medium-high. Add the sirloin, chuck and onions and cook for 15 minutes, or until the meat is browned and the onions are translucent.
Add the beer, tomatoes and tomato paste. Stir and simmer for a few minutes, then add the cumin, oregano, garlic, salt, all 3 chili powders, and the cayenne pepper (if using). Stir well, then cover, reduce heat to low and cook for 2 hours, stirring occasionally.
If chili is too thick, water or an additional beer may be added. If so, add just a bit at a time or the chili will get too thin.
Cook's note: This chili can be prepared up to two days ahead, then slowly reheated over low.
@Recipe nutrition:Nutrition values per serving: 210 calories, 6 g fat (2 g saturated), 60 mg cholesterol; 14 g carbohydrate; 25 g protein; 4 g fiber; 1,020 mg sodium.
Elizabeth Karmel for The Associated Press