Sirloin Tip Center Roast

Lean, tender and economical, this roast's small size is perfect for an easy family dinner. Best when cooked to medium rare and sliced thin against the grain. May also be marinated.

Other cuts that you can use for this recipe:

For best results use Certified Angus Beef^® brand

Beer Chili

Serves 8-10 (makes about 15 cups)

Comforting chili made with chunks of sirloin tip, peppers, beans, dark beer, and chili spice mix. Perfect for game day, this Beer Chili recipe serves a crowd deliciously.

Ingredients:

3 pounds Certified Angus Beef^® sirloin tip roast, cut into 1/2-inch cubes
1/4 cup olive oil
3 medium onions, chopped
4 cloves garlic, minced
3 jalapeño peppers, seeded and chopped
1 poblano chile, roasted, peeled, seeded and chopped
1 green bell pepper, seeded and chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 cup chili powder
1 tablespoon paprika
1 1/2 teaspoons dry thyme
1 (12-ounce) bottle dark beer
1 (28-ounce) can chopped tomatoes
3 tablespoons tomato paste
1 (14-ounce) can black beans, drained and rinsed
1 (4-ounce) can chopped green chilies
Salt and pepper to taste
Optional toppings: shredded cheese, diced green pepper, onion, sour cream or avocado slices

Instructions:

Heat oil in large, heavy pot over medium-high heat. Season sirloin tip cubes with salt and pepper. Brown in two batches for 3 to 4 minutes per batch; set beef cubes aside once browned.
Add onions, garlic and peppers to pot. Cook 3 to 5 minutes over medium heat. Return beef cubes to pot and stir in cumin, oregano, chili powder, paprika and thyme. Cook 2 to 3 minutes. Add beer and scrape bottom of pot clean; bring to a boil and allow foam to subside, about 1 minute.
Add tomatoes and tomato paste; stir well and bring to a boil. Lower heat, cover and simmer for 2 hours stirring occasionally.
Add beans and green chilies; cook an additional hour. Season to taste with salt and pepper if desired.
Serve Beer Chili with your choice of toppings. Cornbread is also an excellent accompaniment.