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Hearty Cowboy Chili with Sirloin, Bacon and Beer

Cowboy chili with sirloin, bacon, and beer simmers in a Dutch oven until the beef is tender and the chili is thick. Pinto and kidney beans make this hearty one-pot dinner especially satisfying.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices bacon cut into 1/2-inch pieces
  • 1 tbsp vegetable oil
  • 2 lb sirloin steak trimmed and cut into 3/4-inch cubes
  • 1.5 tsp kosher salt divided
  • 0.5 tsp ground black pepper
  • 1 yellow onion large, diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 bottle (12 oz) lager or amber beer
  • 1 can (28 oz) crushed tomatoes
  • 0.5 cup beef broth
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 can (15 oz) kidney beans drained and rinsed

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven, cook the bacon over medium heat for 8–10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a plate and leave about 2 tablespoons of drippings in the pot.
  3. Season the sirloin with 1 teaspoon of the salt and the black pepper.
  4. Brown the sirloin in batches over medium-high heat, adding the vegetable oil as needed, about 2–3 minutes per side.
  5. Transfer the browned beef to a plate.
  6. Add the onion and bell pepper to the pot and cook over medium heat for 5–7 minutes, stirring occasionally, until softened.
  7. Stir in the garlic and cook for 30 seconds.
  8. Stir in the chili powder, cumin, smoked paprika, oregano, and tomato paste; cook for 1 minute.
  9. Pour in the beer and scrape up the browned bits from the bottom of the pot.
  10. Simmer the beer for 3–4 minutes.
  11. Stir in the crushed tomatoes, beef broth, browned beef, bacon, and remaining 1/2 teaspoon salt.
  12. Bring the chili to a boil, then reduce the heat to low and simmer partially covered for 1 1/2–2 hours, stirring every 20 minutes, until the sirloin is tender.
  13. Stir in the pinto beans and kidney beans and simmer uncovered over low heat for 20–30 minutes, until the beans are hot and the chili has thickened.

Notes

For the best flavor, brown the sirloin in batches so it sears rather than steams. Refrigerate leftovers for up to 4 days; freeze for longer storage. For a gluten-free option, use certified gluten-free beer.