1. Heat a Dutch oven (or 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. 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. 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. 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, leaving 1 inch of space at the top. To reheat, thaw in the microwave or overnight in the refrigerator, then warm over low heat. ---------------------------------------------------------------------------
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