Picadillo Beef Chili

• 4 lbs boneless beef sirloin (cut into about 1-inch pieces or a bit smaller)
• seasoning salt
• black pepper
• 4 -6 tablespoons oil (more if needed)
• 2 large onions, chopped (can use 3 medium)
• 3 tablespoons fresh minced garlic
• 1 fresh jalapeno pepper, seeded and finely chopped
• 13 cup chili powder (or to taste)
• 1 tablespoon cumin
• 2 teaspoons dryed chili flakes (add in more to taste)
• 12 teaspoon cinnamon
• 1 12 cups water
• 1 (12 ounce) bottle beer
• 2 cups beef broth
• 1 (28 ounce) can tomatoes (pureed with juice)
• 1 cup raisins (or to taste)
• 34 cup pimento stuffed olive, sliced (or to taste)
• 1 (19 ounce) can kidney beans (about 2 cups, rinsed and drained)
• 13 cup fresh coriander, chopped
• salt and pepper
• Tabasco sauce (optional)

1. Heat oil in a large Dutch oven or pot over medium-high heat.
2. Season beef cubes liberally with seasoned salt and pepper.
3. Brown beef cubes in hot oil on all sides until well browned; transfer to a plate or bowl.
4. Add in the onions, garlic, jalapeno pepper, chili powder, cumin, dried chili flakes and cinnamon; saute for about 5-6 minutes, or until onion is slightly softened.
5. Add the beef cubes back to the pot along with any drippings from the plate.
6. Add in the water, beer, broth and tomato puree; simmer covered over medium-low heat for about 1-1/2 hours, stirring occasionally.
7. Add in the raisins and olives, simmer uncovered for another 30-40 minutes, or until the beef is tender.
8. Add in the drained beans and chopped coriander; simmer for about 5-7 minutes, or until the beans are heated through.
9. Season once again with salt and pepper and add in Tabasco (if using).
10. DELICIOUS!

beef sirloin, salt, black pepper, oil, onions, garlic, jalapeno pepper, chili powder, cumin, dryed chili flakes, cinnamon, water, beef broth, tomatoes, raisins, pimento stuffed olive, kidney beans, fresh coriander, salt, tabasco sauce

Taken from www.food.com/recipe/picadillo-beef-chili-178840 (may not work)