1 1/4 lbs boneless chuck steak, trimmed and cubed
1 1/3 cups beer
2 red onions, chopped
2 large carrots, diced
1/2 lb fresh mushroom, diced
3 cloves of garlic, very thinly sliced
1/4 cup tomato paste
2 to 3 tbsp honey, according to taste
3 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 tbsp cornmeal
1 can (15 1/2-oz) black beans, rinsed
1/4 cup sour cream, optional
Spray a large nonstick skillet with nonstick cooking sprayand set over a medium-high heat. Brown beef in the skillet, turning to brown all sides, about 4 to 5 minutes total. Place beef in a 5 or 6-quart slow cooker or crockpot.
Add the 1/3 cup of beer to the skillet, scraping browned bits loose; add to steak in cooker. Add the onions, carrots, mushrooms, garlic, remaining beer, tomato paste, beans, honey, chili powder, cumin, and oregano. Add cover to cooker and 4 to 5 hours on high or 8 to 10 hours on low.
Approximately 15 to 20 minutes before serving time, stir the cornmeal into the cooker until blended. Return cover to cooker, place heat on high and cook another 15 minutes or until chili simmers and thickens. Serve topped with sour cream, if desired.