Stout and Tenderloin Chili

2 pounds tenderloin or sirloin, cut into 1/2-inch cubes 

Recipe and photo by Sara Newberry

1/2 cup chili powder

2 tablespoons cumin

1/4 cup vegetable oil

1 onion, diced

1 jalapeno, stemmed, seeded and minced 

12 ounces stout beer

1 can (28 ounces) crushed tomatoes

4 cups beef stock (plus 1 teaspoons beef base or dissolved beef bouillon cube added)

4 tablespoons fine cornmeal

Salt and pepper to taste 

Garnishes for serving: diced onion and jalapeño, sour cream, cheese, etc. 

In a mixing bowl, combine meat, chili powder and cumin. Toss to coat. 

In a large Dutch oven, heat oil over medium heat until hot. Add meat and sauté until browned, about 6 minutes. Add onion and jalapeño and cook until soft, about 3 minutes. 

Pour in bottle of beer and cook until reduced by half, about 5 minutes. Add tomatoes and beef stock and cook over low heat, stirring occasionally, until thickened, about 1 hour. Stir in cornmeal, season with salt and pepper to taste. Garnish as desired and serve.