Steak & Beer Chili

• 1 boneless beef chuck steak (1 pound), cubed
• 2 tablespoons canola oil, divided
• 1 pound uncooked bratwurst links, sliced
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 3 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
• 2 cans (16 ounces each) hot chili beans, undrained
• 1 can (14-3/4 ounces) cream-style corn
• 1 bottle (12 ounces) beer or 1-1/2 cups beef broth
• 1 can (8 ounces) pizza sauce
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• Sour cream, optional

1. In a Dutch oven, brown steak in 1 tablespoon oil. Remove and keep warm.
2. Add the bratwurst, onion and remaining oil to the pan; cook and stir over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer.
3. Return steak to the pan. Stir in the tomatoes, beans, beer, corn, pizza sauce, chili powder, cumin and pepper flakes.
4. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until heated through. Serve with sour cream if desired.

canola oil, bratwurst links, onion, garlic, tomatoes, hot chili beans, creamstyle corn, beef broth, pizza sauce, chili powder, ground cumin, red pepper, sour cream

Taken from www.tasteofhome.com/recipes/steak-beer-chili/ (may not work)