Chili for a Crowd

1 medium onion
3 cloves garlic
2 tablespoons butter
1-2 cups beef broth
1 pound sausage
2 pounds beef stew meat
2 bay leaves
12 ounces Pale Ale
1 - 8 oz. can garbanzo beans
1 - 8 oz. can kidney beans
1 - 8 oz. can pinto beans
2 - 9 oz cans tomato sauce
3 tablespoons cornmeal
1 tablespoon sugar
1 tablespoon cumin
¼ cup chili powder
½ tablespoon salt
½ tablespoon pepper
olive oil

In a small bowl blend together cornmeal, sugar, cumin, salt, pepper, and chili powder.  In a warm pan cook spice blend with two tablespoons olive oil until aromatic (just a minute or two).  Add onions and butter to pan and cook over medium heat until translucent. Add sausage and stew meat and cook, turning often, until browned.

When sausage is completely cooked and stew meat cubes are browned on all sides, pour in 1 cup beef broth to deglaze the bottom of the pan.  Add the second cup if needed to retain some liquid in the pan.  Pour in tomatoes, beer, beans, and bay leaf and bring to a boil stirring occasionally.  Reduce heat to low and simmer about 3 hours stirring occasionally to prevent sticking until stew meat is tender and flaky.

When ready to serve, break up stew meat chunks with a fork and season with salt and pepper if needed.  Serve with cheese, sour cream, and fresh chopped onions.