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Ingredients

1 pound ground beef 1 (12 ounce) sirloin steak, cut into bite-sized pieces 1 onion, chopped 3 cloves garlic, minced 2 tablespoons all-purpose flour 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon dried Mexican oregano 1 (28 ounce) can crushed tomatoes 1 (15 ounce) can tomato sauce 1 cup beer (preferably lager) 2 (15 ounce) cans kidney beans, rinsed and drained

Nutrition Info

324.7 calories carbohydrate: 31.8 g cholesterol: 53.8 mg fat: 10.5 g fiber: 10.2 g protein: 25.8 g saturatedFat: 3.8 g servingSize: - sodium: 701.2 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Heat a large skillet over medium-high heat. Saute ground beef and sirloin steak with onion and garlic in the hot skillet until beef is no longer pink, 5 to 7 minutes.
Sprinkle flour, chili powder, cumin, paprika, and oregano over meat mixture and cook for 3 minutes. Add tomatoes, tomato sauce, and beer, bring to a fast simmer.
Reduce heat to low and cook for 15 to 20 minutes. Add kidney beans and continue to simmer until beans are heated through, 5 to 7 minutes.

8 servings

This is a quick chili, great for the weeknight when it's cold. I serve this with shredded sharp Cheddar cheese and cornbread muffins.