Ingredients

• 2 lb Steak, cut into 1/2-inch cubes
• 12 oz Italian sausage, casings removed
• 56 oz whole tomatoes (drained)
• 32 oz dark red kidney beans, drained and rinsed
• 19 oz romano beans, drained and rinsed
• 19 oz black beans, drained and rinsed
• 2 bottles beer
• 1 whole Onion, coarsely chopped
• 2 whole Jalapeño chiles (ribs and seeds removed for less heat, if desired), diced
• 2 tbsp chili powder
• 2 tbsp ground cumin
• 1 whole cinnamon sticks
• 3 dried bay leaves
• 5 cloves garlic
• 2 tbsp feshly squeezed lime juice
• 3 tbsp brown sugar
• 1/2 bunch cilantro, stemmed and chopped finely
• 3 tbsp olive or vegetable oil

Instructions

1. Heat a Dutch oven (or 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. Add sausage, breaking it up into small pieces; add onion and jalapenos. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
3. Return sirloin to pot. Stir in chili powder, cumin, tomatoes, cornmeal, cinnamon, bay leaves and beer. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
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, leaving 1 inch of space at the top.
5. To reheat, thaw in the microwave or overnight in the refrigerator, then warm over low heat.