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 Jim Beam Bourbon and deglaze the pot and let cook for 5 minutes.
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.