Hearty Sirloin Chili - cooking recipe

Ingredients

3 -5 tablespoons vegetable oil (more as needed)
3/4 cup flour
2 teaspoons seasoning salt
1/4 teaspoon cayenne pepper
2 lbs sirloin, cut into 1-inch cubes
2 onions, chopped
2 tablespoons fresh minced garlic
1 -2 teaspoon dried chili pepper flakes (optional, add in if you like extreme heat!)
1 large green bell pepper, seeded and chopped
1 large red bell pepper, seeded and chopped
2 jalapenos, seeded and finely chopped (I just use the ones packed in the jar)
2 -4 tablespoons chili powder (or to taste)
2 -3 tablespoons cumin (or to taste)
2 teaspoons dried oregano
2 cups consomme or 2 cups beef broth
1 (12 ounce) bottle beer
4 cups crushed tomatoes
2 cups canned black beans, drained and rinsed
2 cups red kidney beans, drained and rinsed
salt and pepper
shredded cheddar cheese
chopped onion
sour cream

Preparation

In a shallow dish mix together flour, seasoning salt and cayenne pepper.
Heat oil in a large Dutch oven or pot.
Toss the sirloin with the flour mixture to coat, then brown well on all sides shaking off any excess flour then remove to a plate or bowl.
In the same pot saute the onions and dried chili flakes (if using) for about 3 minutes.
Add in green and red bell peppers with jalapeno peppers and garlic; cook for about 3-4 minutes.
Add in chili powder, cumin and oregano, then return the browned beef back to the pot along with any juices from the plate or bowl.
Pour in beer and consumme or beef broth; stir with a wooden spoon and bring to a boil.
Cover and reduce heat to a simmer; cook 1-1/2 hours or until the beef is tender.
After the 1-1/2 hours, add in the crushed tomatoes and cook for another 35-40 minutes.
Add in black beans and kidney beans, season with salt and pepper; simmer for another 20 minutes.
Ladle into bowls then top with sour cream cheese and onions.
Delicious!