2 lb. Flat Iron steak, trimmed, cubed, seasoned with Kosher salt and black pepper
1 cup each: chopped yellow onion and chopped red onion
1 tablespoon minced garlic
1 tablespoon chili powder
1 teaspoon each: smoked paprika, garlic powder, dried oregano and kosher salt
2 teaspoons ground cumin
2 (12-ounce) bottles dark beer – I used Alaska Amber beer
2 cans fire roasted diced tomatoes with juice
3 tablespoons tomato paste
1 teaspoon sugar
2 cans black beans, drained and rinsed
Salt and freshly ground black pepper
1 cup grated cheddar cheese for topping
1 cup finely chopped green onions for topping
Cut Avocado for topping
Chopped cilantro for topping
In a large heavy pot, heat the oil over medium-high heat. Add the steak and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, paprika, garlic powder, dried oregano, kosher salt, and cumin and cook, stirring often, until soft, about 5 minutes. Add the beer and cook until the foam subsides, about 1 minute.
Add the tomatoes, tomato paste, sugar, and black beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper, to taste.
Remove from the heat. To serve, ladle into bowls. Top each serving with grated cheese, green onions, avocado, and cilantro.