Picadillo Beef Chili

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 4 lbs boneless beef sirloin (cut into about 1-inch pieces or a bit smaller)
• seasoning salt
• black pepper
• 4 -6 tablespoons oil (more if needed)
• 2 large onions, chopped (can use 3 medium)
• 3 tablespoons fresh minced garlic
• 1 fresh jalapeno pepper, seeded and finely chopped
• 1/3 cup chili powder (or to taste)
• 1 tablespoon cumin
• 2 teaspoons dryed chili flakes (add in more to taste)
• 1/2 teaspoon cinnamon
• 1 1/2 cups water
• 1 (12 ounce) bottle beer
• 2 cups beef broth
• 1 (28 ounce) can tomatoes (pureed with juice)
• 1 cup raisins (or to taste)
• 3/4 cup pimento stuffed olive, sliced (or to taste)
• 1 (19 ounce) can kidney beans (about 2 cups, rinsed and drained)
• 1/3 cup fresh coriander, chopped
• salt and pepper
• tabasco sauce (optional)

Recipe

• 1 heat oil in a large dutch oven or pot over medium-high heat.
• 2 season beef cubes liberally with seasoned salt and pepper.
• 3 brown beef cubes in hot oil on all sides until well browned; transfer to a plate or bowl.
• 4 add in the onions, garlic, jalapeno pepper, chili powder, cumin, dried chili flakes and cinnamon; saute for about 5-6 minutes, or until onion is slightly softened.
• 5 add the beef cubes back to the pot along with any drippings from the plate.
• 6 add in the water, beer, broth and tomato puree; simmer covered over medium-low heat for about 1-1/2 hours, stirring occasionally.
• 7 add in the raisins and olives, simmer uncovered for another 30-40 minutes, or until the beef is tender.
• 8 add in the drained beans and chopped coriander; simmer for about 5-7 minutes, or until the beans are heated through.
• 9 season once again with salt and pepper and add in tabasco (if using).
• 10 delicious!