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Ingredients

Serves 8

• 2 pounds sirloin steak, cut into 1/2-inch cubes
• 12 ounces sweet Italian sausage, casings removed
• 1 onion, coarsely chopped
• 1 to 2 jalapeno chiles, (ribs and seeds removed for less heat, if desired), diced
• Coarse salt and freshly ground pepper
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 can (28 ounces) whole peeled tomatoes
• 1 tablespoon yellow cornmeal
• 1 whole cinnamon stick
• 3 dried bay leaves
• 1 can (15 ounces) kidney beans, drained and rinsed
• Toppings, such as shredded Monterey Jack cheese, pickled jalapeno chiles, sliced red onion, sour cream, fresh cilantro leaves, or hot sauce, for serving (optional)

Description

Using Sirloin And Sausage Makes This Chili Especially Hearty. This Dish Can Be Frozen For Up To 2 Months.

Martha Stewart