• 2 tablespoons extra-virgin olive oil (EVOO), corn oil or vegetable oil
  • 2 pounds ground sirloin
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 rounded tablespoon (a palmful) chili powder
  • 1 tablespoon (a palmful) grill seasoning, recommended brand Montreal Grill Seasoning
  • 1 tablespoon (a palmful) ground cumin
  • 1/2 tablespoon (half a palmful) ground coriander
  • 1 bottle lager-style beer
  • 1 cup beef stock
  • 1 28-ounce can chunky-style crushed tomatoes


Serves: 4 servings


Heat a large pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. When the oil ripples, add the ground sirloin and crumble the meat as it cooks, about 3 minutes. Add the onion and garlic, chili powder, grill seasoning, cumin and coriander. Cook another 5 minutes.

Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock and tomatoes, and bring to a bubble. Reduce heat and simmer 10 minutes. Serve with your favorite chili toppings.