Unfortunately, in this past week’s Menu Plan Monday, I neglected to include SUNDAY.  Nice. This is it!

I got this recipe in a free magazine issued by Hannaford’s called “Fresh.” You can get it here on their website.

3 Tbs Olive oil
3 lb Boneless beef top sirloin steak, cut into 3/4 inch cubes
1 1/2 tsp Salt
1 tsp Black pepper, freshly ground
2 ea yellow onions, chopped
2 ea Jalapeno pepper, seeded, chopped
2 ea Chipotle chilies in adobo, minced
6 ea Cloves garlic, minced
4 Tbs Chili powder
1 Tbs Paprika
1 Tbs Ground cumin
1 Tbs Dried oregano
14 oz Can diced tomatoes with juice
12 oz Amber ale beer
2 Tbs Fresh lime juice
3/4 cup Beef broth, low sodium
3 Tbs Flour, masa harina

In a large stockpot or Dutch oven, heat oil over medium-high heat. Pat beef dry with paper towels, season it with salt and pepper, and add to pot. Cook until browned on all sides, stirring frequently, about 4 minutes. Add onions, jalapenos, chipotles, and garlic to pot and cook, stirring occasionally, until onions are soft, about 5 minutes. Add chili powder, paprika, cumin, and oregano and stir until well incorporated, 1 minute. Add diced tomatoes and beer and stir for 1 minute more, scraping up any browned bits that have accumulated on bottom of pot.
Add lime juice and enough beef broth so that liquid just covers beef. Bring mixture to a boil, reduce heat, and simmer for about 1 1/2 to 2 hours, partially covered, and stirring occasionally, until meat is very tender (you should be able to shred it with a fork). Add masa harina or cornmeal to pot and stir to incorporate. Cook, uncovered, for another 8 to 10 minutes, to thicken chili, stirring occasionally. Serve hot. Ladle chili into bowls. If using, serve with side bowls of chopped cilantro, Cheddar cheese, and lime wedges.