Chef Folse's Spicy Sirloin Chili

Prep Time: 3 and 1/2 Hours
Yields: 10-12 Servings

Don't be deterred from cooking this recipe because of the word spicy if you are afraid of the heat. Remember that the jalapeno and hot sauce amounts can be changed at your discretion. But I would suggest that you just take a leap and use my recipe first time around.


1 (3-5 pound) beef sirloin roast, trimmed
1/4 cup chili powder, divided
1/2 cup olive oil
salt and black pepper to taste
granulated garlic to taste
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
1/4 cup minced garlic
3 jalapeno peppers, seeded and diced
1 (28-ounce) can crushed tomatoes
1 quart beef stock (see recipe)
1/4 cup hot sauce
1 tbsp ground cumin
1 cup beer
1/2 cup sliced green onions


Preheat oven to 350 degree F. In a large Dutch oven, heat olive oil over medium-high heat. Season roast with 2 tablespoons chili powder, salt, pepper and granulated garlic then brown well on all sides. Remove from pot and set aside. Add onions, celery, bell peppers and minced garlic and saute 3-5 minutes or until wilted. Stir in jalapenos, tomatoes and stock. Return meat to pot and bring to a boil. Add remaining chili powder, hot sauce, cumin and beer. Reduce to simmer, cover and bake 2 and 1/2-3 hours or until fork-tender, basting occasionally with pan juices. Remove beef from pot and shred or cut into bite sized pieces. Return meat to pot then stir in green onions. Adjust seasonings to taste using salt, pepper and granulated garlic. Serve hot over cornbread or rice, or you may wish to serve on toasted hamburger buns.