- Cut Sirloin Tips into 1" cubes and blot dry using clean paper towels.
- Dust sirloin tips with flour trying to coat as evenly as possible.
- Heat the canola oil on high in a heavy bottom round pot or the braiser if making a large batch.
- Add the beef and cook until brown (not too dark)
- Turn the heat down all the way to low, add Chile Powders and Cumin then cover and continue to simmer beef and chile powder until beef is cooked for 15-20 minutes, stirring occasionally.
- Increase heat to medium high, add the onions, garlic, and cook while stirring until onions are transparent.
- Add the rest of the ingredients except the salt.
- Stir and scrape the bottom of the pan well with rubber spatula to get all the flavor and color.
- Bring chili to a boil then reduce heat and simmer for about 1-2 hours covered stirring occasionally. This step can also be done in a crock pot or slow cooker.
- Add the salt a little at a time while tasting until seasoning level tastes just right.
- Serve with a cold glass of Lucky Bucket Lager.
Note: this Chili will taste even better when reheated the next day. That is why it is best to prepare it a day or 2 before you want to serve it.
Omaha Steaks has partnered with Nebraska's Lucky Bucket Brewing Co.
to develop innovative and flavorful recipes that bring together world-class food and exceptional beer. Using Lucky Bucket's classic styles and big barrel-aged ales, Executive Chef Karl Marsh has crafted a handful of sauces and marinades to pair exclusively with gourmet food from Omaha Steaks. To see more of our Lucky Bucket-inspired recipes, click here.