原料说明及制作方法
Ingredients: 原料[/B]
2 pounds sirloin steak, cut into 1/2-inch cubes
2磅上好的牛腰肉，切成1/2英寸大小的块
12 ounces sweet Italian sausage, casings removed
12盎司甜味意式香肠，剥掉肠衣
1 onion, coarsely chopped
1个洋葱，粗粗切几下
1 to 2 jalapeno chiles (ribs and seeds removed for less heat, if desired), diced Coarse salt and freshly ground pepper
1至2个墨西哥辣椒（如果需要可以将里面的籽和梗去掉以降低辣度），一些海盐，以及新鲜的胡椒粉
2 tablespoons chili powder
2汤匙红辣椒粉
2 teaspoons ground cumin
2茶匙磨碎的小茴香
1 teaspoon dried oregano
1茶匙干燥的牛至（一种香草）
1 can (28 ounces) whole peeled tomatoes
1罐（约28盎司）完整去皮的番茄
1 tablespoon yellow cornmeal
1汤匙黄玉米粉
1 whole cinnamon stick
1个完整的肉桂皮
3 dried bay leaves
3片干月桂叶
1 can (15 ounces) kidney beans, drained and rinsed
1罐（约15盎司）云豆，倒掉水并冲洗
Toppings, such as shredded Monterey Jack cheese, pickled jalapeño chiles, sliced red onion, sour cream, fresh cilantro leaves, or hot sauce, for serving (optional)
调味酱，比如蒙特瑞杰克乳酪（一种美式奶酪），腌制过的墨西哥辣椒，切片的红洋葱，酸奶油，新鲜的元荽（香菜）叶，或是辣味酱汁备用
Method: 制作方法
1. Heat a Dutch oven (a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
将荷兰式锅（一种厚重的容积约5夸脱的壶罐，有严密的盖子）以高火加热至水滴上就会发出嘶嘶声。分三批将牛肉烹至不再呈红色，用漏勺盛出，放在一边
2. Add sausage, breaking it up into small pieces; add onion and jalapenos. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
将香肠切成小块，放入锅中；再加入洋葱和墨西哥辣椒。以盐和胡椒调味。继续烹煮约5分钟并不断翻搅，直到香肠和洋葱变成褐色
3. Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
把牛肉放回锅里。加入辣椒粉，小茴香，牛至，番茄（连汁一起），玉米粉，肉桂，月桂叶和2杯水。加热烧开然后转小火炖。盖上盖子，炖大约2小时，直到牛肉能容易的被勺子分开。
4. Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve, or let cool completely before freezing in airtight containers.
倒入豆子煮5分钟，煮透。挑出肉桂和月桂叶，就可以食用了。或可以将之完全冷却后再放入密闭容器中冷藏保存。
Ingredients: 原料[/B]
2 pounds sirloin steak, cut into 1/2-inch cubes
2磅上好的牛腰肉，切成1/2英寸大小的块
12 ounces sweet Italian sausage, casings removed
12盎司甜味意式香肠，剥掉肠衣
1 onion, coarsely chopped
1个洋葱，粗粗切几下
1 to 2 jalapeno chiles (ribs and seeds removed for less heat, if desired), diced Coarse salt and freshly ground pepper
1至2个墨西哥辣椒（如果需要可以将里面的籽和梗去掉以降低辣度），一些海盐，以及新鲜的胡椒粉
2 tablespoons chili powder
2汤匙红辣椒粉
2 teaspoons ground cumin
2茶匙磨碎的小茴香
1 teaspoon dried oregano
1茶匙干燥的牛至（一种香草）
1 can (28 ounces) whole peeled tomatoes
1罐（约28盎司）完整去皮的番茄
1 tablespoon yellow cornmeal
1汤匙黄玉米粉
1 whole cinnamon stick
1个完整的肉桂皮
3 dried bay leaves
3片干月桂叶
1 can (15 ounces) kidney beans, drained and rinsed
1罐（约15盎司）云豆，倒掉水并冲洗
Toppings, such as shredded Monterey Jack cheese, pickled jalapeño chiles, sliced red onion, sour cream, fresh cilantro leaves, or hot sauce, for serving (optional)
调味酱，比如蒙特瑞杰克乳酪（一种美式奶酪），腌制过的墨西哥辣椒，切片的红洋葱，酸奶油，新鲜的元荽（香菜）叶，或是辣味酱汁备用
Method: 制作方法
1. Heat a Dutch oven (a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
将荷兰式锅（一种厚重的容积约5夸脱的壶罐，有严密的盖子）以高火加热至水滴上就会发出嘶嘶声。分三批将牛肉烹至不再呈红色，用漏勺盛出，放在一边
2. Add sausage, breaking it up into small pieces; add onion and jalapenos. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
将香肠切成小块，放入锅中；再加入洋葱和墨西哥辣椒。以盐和胡椒调味。继续烹煮约5分钟并不断翻搅，直到香肠和洋葱变成褐色
3. Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
把牛肉放回锅里。加入辣椒粉，小茴香，牛至，番茄（连汁一起），玉米粉，肉桂，月桂叶和2杯水。加热烧开然后转小火炖。盖上盖子，炖大约2小时，直到牛肉能容易的被勺子分开。
4. Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve, or let cool completely before freezing in airtight containers.
倒入豆子煮5分钟，煮透。挑出肉桂和月桂叶，就可以食用了。或可以将之完全冷却后再放入密闭容器中冷藏保存。