Best 16 Times World Champion Sirloin Chili Recipes

SWICK AND SWICK WORLD CHAMPIONSHIP CHILI

Swick and Swick World Championship Chili image

Provided by Food Network

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

2 tablespoons vegetable oil
2 3/4 pounds tri-tip sirloin, cut into 1/4-inch cubes
1 tablespoon chili powder
3/4 cup finely chopped onion
5 medium cloves garlic, pressed into a paste
1 (14 1/2-ounce) can chicken broth
2 canned whole green chiles, seeded and finely chopped
1 cup beef broth
1/2 cup prepared Mexican-style tomato sauce
1/2 cup prepared tomato sauce
1 teaspoon hot sauce
1/2 cup California-style chili powder
2 1/4 tablespoons New Mexico-style chili powder
1 1/4 tablespoons ground cumin
1 teaspoon salt
1/2 teaspoon arbol chili powder
1/2 teaspoon New Mexico-style chili powder
1/4 teaspoon monosodium glutamate
Pinch brown sugar
Pinch jalapeno powder

Steps:

Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.
Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.
Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.
Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.
Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.

PRIMEHOUSE SIRLOIN CHILI

Primehouse Sirloin Chili image

This recipe was on the Today Show from Jason Miller. It is the best chili recipe I have ever had. Its sweet, spicy and has added heat. I can not get enough of it! Enjoy!

Provided by KsuKitty

Categories Beans

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 24

Ingredients

2 tablespoons vegetable oil
2 medium yellow onions, chopped 1/4 '' dice
1 shallot, diced fine
2 tablespoons garlic, fine chopped
1 red bell pepper, diced 1/4 ''
1 green bell pepper, diced 1/4
16 ounces coarse ground beef (70/30 or 80/20 blend)
12 ounces sirloin, cubed into 1/2 chunks (prime grade is best)
1 pint plum tomato (drain, but reserve juice)
1/2 teaspoon instant espresso, fine-ground
1 cup tomato paste
1 pint beef stock
4 ounces dark brown sugar
4 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1/4 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon kosher salt
1 quart kidney bean
3 jalapeno peppers, seeded & chopped
1 serrano pepper, seeded & chopped
12 ounces dark beer (optional, but Guinness recommended)

Steps:

Heat oil in a heavy-bottomed stock pot over medium-high heat. Add ground beef and cook until browned thoroughly, drain off excess fat.
Add sirloin, garlic, onions, shallots, green and red bell peppers and continue to cook for an additional 10 minutes, making sure to thoroughly brown the sirloin and get a good carmelization on the vegetables.
Add the tomato paste, espresso and dried seasonings and sugar. Saute and thoroughly mix over medium heat for 10 minutes.
Add beans, stock, beer and peppers and let simmer for 1 hour over medium-low heat, stirring the mixture every 10 minutes. Reduce heat to low and continue to simmer for additional 1 hour, using the reserved drained tomato juice to thin if needed.

Nutrition Facts : Calories 777.9, Fat 41.2, SaturatedFat 14.6, Cholesterol 146.3, Sodium 1294.6, Carbohydrate 50.3, Fiber 11.6, Sugar 24, Protein 49.6

HEARTY SIRLOIN CHILI

Hearty Sirloin Chili image

I made this recently using chopped sirloin, it was really good! If you have any dried chipotle chili powder then throw in a tablesoon. You can use wine in place of the beer if desired. Serve this with crusty buns and a side salad, this dish is delicious! I strongly advise to make this a day ahead and refrigerate, the flavors will blend together to create a more intense flavor.

Provided by Kittencalrecipezazz

Categories Steak

Time 3h

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

3 -5 tablespoons vegetable oil (more as needed)
3/4 cup flour
2 teaspoons seasoning salt
1/4 teaspoon cayenne pepper
2 lbs sirloin, cut into 1-inch cubes
2 onions, chopped
2 tablespoons fresh minced garlic
1 -2 teaspoon dried chili pepper flakes (optional, add in if you like extreme heat!)
1 large green bell pepper, seeded and chopped
1 large red bell pepper, seeded and chopped
2 jalapenos, seeded and finely chopped (I just use the ones packed in the jar)
2 -4 tablespoons chili powder (or to taste)
2 -3 tablespoons cumin (or to taste)
2 teaspoons dried oregano
2 cups consomme or 2 cups beef broth
1 (12 ounce) bottle beer
4 cups crushed tomatoes
2 cups canned black beans, drained and rinsed
2 cups red kidney beans, drained and rinsed
salt and pepper
shredded cheddar cheese
chopped onion
sour cream

Steps:

In a shallow dish mix together flour, seasoning salt and cayenne pepper.
Heat oil in a large Dutch oven or pot.
Toss the sirloin with the flour mixture to coat, then brown well on all sides shaking off any excess flour then remove to a plate or bowl.
In the same pot saute the onions and dried chili flakes (if using) for about 3 minutes.
Add in green and red bell peppers with jalapeno peppers and garlic; cook for about 3-4 minutes.
Add in chili powder, cumin and oregano, then return the browned beef back to the pot along with any juices from the plate or bowl.
Pour in beer and consumme or beef broth; stir with a wooden spoon and bring to a boil.
Cover and reduce heat to a simmer; cook 1-1/2 hours or until the beef is tender.
After the 1-1/2 hours, add in the crushed tomatoes and cook for another 35-40 minutes.
Add in black beans and kidney beans, season with salt and pepper; simmer for another 20 minutes.
Ladle into bowls then top with sour cream cheese and onions.
Delicious!