Chunky Beef Chili

• 2 lbs sirloin steaks, cut into 1/2-inch cubes
• 12 ounces sweet Italian sausage, casings removed
• 1 onion, coarsely chopped
• 1 -2 jalapeno chile (ribs and seeds removed for less heat, if desired)
• salt & freshly ground black pepper
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 (28 ounce) can whole canned tomatoes
• 1 tablespoon yellow cornmeal
• 1 cinnamon stick
• 3 dried bay leaves
• 1 (15 ounce) can kidney beans, drained and rinsed

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.
2. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon.
3. Set aside.
4. Add sausage, breaking it up into small pieces; add onion and jalapenos.
5. Season with salt and pepper.
6. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
7. Return sirloin to pot.
8. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water.
9. Bring to a boil; reduce to a simmer.
10. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
11. Stir in beans; cook until heated through, about 5 minutes.
12. Discard cinnamon and bay leaves.
13. Serve, or let cool completely before freezing in airtight containers, leaving 1 inch of space at the top.
14. To reheat, thaw in the microwave or overnight in the refrigerator, then warm over low heat.

sirloin, sweet italian sausage, onion, jalapeno chile, salt, chili powder, ground cumin, oregano, tomatoes, yellow cornmeal, cinnamon, bay leaves, kidney beans

Taken from www.food.com/recipe/chunky-beef-chili-283119 (may not work)