Chunky Chili

Ingredients

• 2 lbs. sirloin steak cut into ½-inch cubes
• 12 ounces sweet Italian sausage casings removed
• 1 onion coarsely chopped
• 1 to 2 jalapeño 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 jalapeño chiles, sliced red onion, sour cream, fresh cilantro leaves, or hot sauce, for serving (optional)

Instructions

1. 1
   Heat a Dutch oven (a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
2. 2
   Add sausage, breaking it up into small pieces; add onion and jalapeños. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
3. 3
   Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
4. 4
   Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve, or let cool completely before freezing in airtight containers.
5. 5
   Per serving: (without optional topppings) 435 calories; 24.8 grams fat; 33.4 grams protein; 18.6 grams carbohydrates; 4.6 grams fiber
6. 6
   Note: Before reheating the chili (on the stove, in the microwave, or in a 325° oven), thaw it overnight in the refrigerator, or defrost it in the microwave.