Tender seared sirloin tips stewed with stout beer, tomatoes, and beans in a rich, rustic braise.
For deeper flavor, toast the chili powder, cumin, and paprika in a dry skillet for 1 minute before adding to the pot. Chili tastes even better the next day after flavors meld; reheat gently on the stovetop.
Stout beer adds malty sweetness and depth; do not substitute with lighter beers. Serve with optional toppings: shredded cheddar, sour cream, diced onion, or cornbread.
Ingredients
Scale
Measurement units
- 2 ½ lb sirloin tip steak
- 12 fl oz stout beer
- 28 oz canned crushed tomatoes
- 15 oz canned kidney beans
- 15 oz canned black beans
- 2 medium yellow onion
- 4 garlic cloves
- 3 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- 2 cup beef broth
- 2 tbsp tomato paste
- 2 tbsp vegetable oil (for searing meat)
- salt (to taste)
- black pepper (to taste)
- 2 bay leaf
Ingredients
Scale
Measurement units
- 2 ½ lb sirloin tip steak
- 12 fl oz stout beer
- 28 oz canned crushed tomatoes
- 15 oz canned kidney beans
- 15 oz canned black beans
- 2 medium yellow onion
- 4 garlic cloves
- 3 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- 2 cup beef broth
- 2 tbsp tomato paste
- 2 tbsp vegetable oil (for searing meat)
- salt (to taste)
- black pepper (to taste)
- 2 bay leaf
Instructions
Prep ingredients
Cut sirloin tip steak (2 ½ pound) into 1-inch cubes.
Dice 2 medium yellow onions.
Mince garlic cloves.
Drain and rinse 15 oz kidney beans and 15 oz black beans.
Sear the sirloin
Heat vegetable oil (2 tablespoon) in a Dutch oven over medium-high heat until shimmering.
Season the sirloin cubes with salt and pepper, then working in batches, sear until browned on all sides (about 3 minutes per batch); transfer to a plate.
Equipment: Dutch oven, oven
Build the base
Add the diced onion (2 medium) to the pot and sauté until softened, about 4 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add chili powder (3 tablespoon), 1.5 tsp cumin, and smoked paprika (1 teaspoon); stir constantly for 1 minute to toast the spices.
Deglaze and combine
Pour in 12 fl oz stout beer (12 fl oz), scraping the bottom of the pot to release browned bits.
Stir in tomato paste (2 tablespoon) until well combined.
Return the seared sirloin to the pot along with beef broth (2 cup) and 2 bay leaves.
Add beans and braise
Stir in 28 oz crushed tomatoes, the drained kidney beans, and the drained black beans.
Bring to a simmer, then cover the Dutch oven and transfer to a 325°F oven.
Equipment: Dutch oven, oven
Braise until tender
Braise in the oven for 2 hours, stirring occasionally, until the sirloin is very tender.
Equipment: oven
Finish and serve
Remove from the oven and discard the bay leaves.
Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls and serve hot.
Equipment: oven
Before you cook
Cook notes
- • For deeper flavor, toast the chili powder, cumin, and paprika in a dry skillet for 1 minute before adding to the pot.
- • Stout beer adds malty sweetness and depth; do not substitute with lighter beers.
- • Chili tastes even better the next day after flavors meld; reheat gently on the stovetop.
- • Serve with optional toppings: shredded cheddar, sour cream, diced onion, or cornbread.
- • If chili is too thin after braising, simmer uncovered on the stovetop for 15–20 minutes to reduce.
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