Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   pound        Dry red beans
   1       pound        Top sirloin
   1       pound        Chili-grind beef
   2       large        Spanish onions -- diced
   3       pound        Tomatoes -- cubed
  16       Ounces       tomato puree
   5       cloves       Garlic, minced
  12       Ounces       stale Mexican Beer
   2       Teaspoon     Ground cumin
   2       Teaspoon     Ground coriander
   2       Teaspoon     Mexican oregano
   3       Teaspoon     Chili powder
   3                    Bay leaves
                        Salt
                        White pepper

Preparation:

Rinse and cook beans in water to cover until just tender, about 1 1/2 hours or according to package directions. Set aside. Trim fat from sirloin. Cut into 1/2-inch cubes and saute in dry pan until browned. Remove beef cubes and add ground beef. Saute until browned and crumbly. Drain off excess fat. Return sirloin cubes to pan and add onions, tomatoes, tomato puree, garlic and beer. Add cumin, coriander, oregano, chili powder and bay leaves. Season to taste with salt and white pepper. Bring to boil. Reduce heat, cover and simmer 1 1/2 to 2 hours. Add beans to chili mixture and simmer until reheated or serve beans on side. Discard bay leaves and correct seasonings, if necessary.

Nutritional Information:

293 calories; 95 mg sodium; 54 mg cholesterol; 14 grams fat; 21 grams carbohydrates; 20 grams protein; 2 grams fiber; 43% calories from fat.