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Steak and Dark Ale Chili
Andre Lewis

Steak and Dark Ale Chili

Dark ale contributes toast and a faint bitterness to a pot of sirloin and red beans. Let it bubble hard for two minutes before adding broth so the raw alcohol edge cooks away. Choose a malty brown ale, not an aggressively bitter IPA.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs beef sirloin cut into 3/4-inch cubes
  • 1 1/2 tsp kosher salt
  • 2 tbsp neutral oil
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 3 tbsp chili powder
  • 12 oz brown ale
  • 28 oz canned crushed tomatoes
  • 15 oz canned red beans drained
  • 1 1/2 cups low-sodium beef broth

Method
 

  1. Season the sirloin with 1 teaspoon salt, heat the oil in a Dutch oven over medium-high heat, and brown the beef in 2 batches for 4 minutes per batch.
  2. Lower the heat to medium and cook the onion for 5 minutes, then stir in the garlic and chili powder for 30 seconds.
  3. Pour in the ale and boil for 2 minutes while scraping the browned bits from the pot.
  4. Add the tomatoes, red beans, broth, remaining salt and beef and simmer partly covered for 50 minutes until the beef reaches at least 145°F and is tender.
  5. Simmer uncovered for 10 minutes until the sauce becomes thick and glossy.