Black Bean Chili

Yield: Makes 12 cups

Ingredients

• 1  pound  boneless top sirloin steak, cut into 1-inch cubes
• 2  onions, chopped
• 1  medium-size green bell pepper, chopped
• 1  jalapeño pepper, seeded and chopped
• 3  to 4 garlic cloves, minced
• 1 1/2  teaspoons  salt, divided
• 3  tablespoons  olive oil
• 1  (28-ounce) can crushed tomatoes
• 1  (12-ounce) bottle dark beer
• 2  tablespoons  chili powder
• 1  tablespoon  ground cumin
• 1  teaspoon  sugar
• 2  teaspoons  dried oregano
• 1 1/2  teaspoons  ground black pepper
• 1/4  teaspoon  ground red pepper
• 2  cups  beef broth
• 3  (15-ounce) cans black beans, rinsed and drained
• Garnish: shredded Cheddar cheese

Preparation

Cook first 5 ingredients and 1/2 teaspoon salt in hot oil in a large Dutch oven over medium-high heat, stirring constantly, 8 minutes or until beef browns and vegetables are tender.

Stir in remaining 1 teaspoon salt, crushed tomatoes, 1/2 cup beer, and next 6 ingredients, and simmer, stirring occasionally, 30 minutes. Stir in remaining 1 cup beer, broth, and beans, and simmer, stirring occasionally, 45 minutes or until thoroughly heated. Garnish, if desired.