Print Top Sirloin and Black Bean Chili on Corona Rice

4 tablespoons olive oil, plus more as needed
3 pounds coulette steak (top sirloin), 1/2 inch thick, have butcher cut in to cubes
2 large onions chopped
2 medium red bell pepper, seeded and chopped
4 cloves garlic cloves, minced
4 tablespoons  Gephardts chili powder
2 teaspoons cumin powder
1 teaspoon oregano
2 cups beef broth
2 8-ounce cans of tomato sauce
2 15-ounce cans of black beans (rinsed thoroughly)
2 teaspoons sugar
2 teaspoons garlic salt
1 teaspoon salt
1/8 teaspoon freshly ground pepper
Corona Rice (recipe follows)

Makes 8-10 Servings

Serve over Corona Rice: In a medium saucepan, bring a 12-ounce bottle of lager (preferably Corona or a Mexican style beer),  1 1/2 cups chicken broth and 1/2 t. of salt to a boil.  Add 1 1/2 cups of long grain rice (I use Mahatma) and return to a boil.  Reduce the heat to low and cover tightly.  Simmer until the rice is tender and absorbs the liquid, about 18 minutes  Remove from the heat and let stand covered for 5 minutes before serving.

Serve with Condiments: Cilantro, Diced Red Onions, Sour Cream or Fage 2%, Shredded Cheddar Cheese, Diced Jalapenos and Ketchup