11⁄2 pounds top sirloin steak or stew meat, cut into
1⁄2-inch or smaller cubes
1 teaspoon salt
1 teaspoon ground ancho chile pepper, McCormick® Gourmet Collection
2 tablespoons canola oil or bacon grease
11⁄2 cups frozen chopped onions, thawed, Ore-Ida®
1 can (7-ounce) diced green chile peppers, Ortega®
1 tablespoon bottled chopped garlic, Gourmet Garden®
1 can (14-ounce) reduced-sodium beef broth, Swanson®
1 can (10.75-ounce) tomato puree, Hunt’s®
3⁄4 cup Texas beer, Shiner Bock®
1 package Tex-Mex chili seasoning mix, McCormick®
Shredded sharp cheddar cheese, Sargento®
Saltine or cornbread crackers
In a medium bowl, toss the beef with salt and ground ancho chile. In a medium pot, heat oil or bacon grease over medium-high heat. Add beef, onions, chiles, and garlic; cook until beef is browned, stirring often. Stir in beef broth, tomato puree, beer, and seasoning mix; Bring to a boil. Reduce heat to low; cover and simmer for 1 to 11⁄2 hours, stirring occasionally.
Ladle chili into bowls and serve with cheese, diced onion, sour cream, and crackers.