2 lbs. Extra lean Angus sirloin (1/2-3/4” ‘tips’)

1 lg. Red Onion (1/2” pieces)

1 lg. Red Bell Pepper (1/2” pieces)

6 Jalapeno Peppers (sliced)

½ cup Chili Sauce

½ cup Ketchup

2 tsp. Garlic Powder

1 15 oz. can light red kidney beans (drained)

1 15 oz. can dark red kidney beans (drained)


1/4 cup soy sauce

1/4 cup CaJohns Cayenne Garlic Hot Sauce

1/4 cup brown sugar

1/4 cup beer (preferably lager)


In a small bowl, mix soy sauce, hot sauce, and brown sugar until sugar is dissolved. Add beer and stir until foaming stops. Place beef cubes in a large bowl or casserole and pour in the marinade. Agitate for a minute and refrigerate for 2 hours (stir every 15 minutes).


Drain marinade from beef tips and place in a hot (med. high) non-stick chili pot or Dutch oven. Cook until brown (stirring constantly) approximately 4-5 minutes. Add onions and peppers and continue to cook until vegetables start to change color (about 2 minutes). Reduce heat to low and add chili sauce, ketchup, hot sauce and garlic powder. Mix well. Add beans, stir and simmer (covered) stirring occasionally for 30 minutes.


Note: Over cooking will cause vegetables to fade and get ‘mushy’. Serve in a chili bowl or mug and garnish with a few slices of Jalapenos and a slice of red bell pepper. A frosty mug of good lager beer is an excellent companion for this chili. Enjoy!


Robert J. Fitzpatrick of Pottsville, PA showed me this dish!