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Serves: 8-10


  • 3 tbsp. vegetable oil
  • 3 large onions
  • 2 jalapeno chiles
  • 4 large garlic cloves - minced
  • 4 lbs. lean chopped sirloin
  • Salt and fresh cracked black pepper to taste
  • 1 tbsp. ground coriander
  • 2 tbsp. ground cumin
  • 1/2 cup chili powder
  • 2 cans crushed tomatoes in their juices
  • 2 cans beer
  • 2 cups College Inn Beef Broth
  • 2 cans (16 oz each) Heinz Vegetarian Beans, rinsed and drained
  • Garnishes: sour cream / cheddar cheese


In a large heavy pot over medium heat, sauté the onions, garlic, and chiles in the oil until onions are translucent, 5 minutes. Crumble the chopped sirloin over the top of the vegetables. Season with salt and pepper; stir in the coriander, cumin and chili powder. Cover and cook until meat is cooked through, about 7 minutes.

Add the tomatoes to the mixture along with the beer and beef stock. Simmer the chili for about 50 minutes in a partially covered pot over medium low heat.

Stir in the Heinz Vegetarian Beans and continue simmering for about 20 minutes longer. For a thicker chili, simmer uncovered and remember to stir the chili occasionally.

Ladle the chili into bowls and top with shredded cheddar cheese and sour cream.

Courtesy of H.J. Heinz Co.


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