Best Black Bean And Sirloin Chili Fog City Diner Recipes

16-Times World Champion Sirloin Chili image

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

6 whole dried ancho chiles
4 whole dried chipotle chiles
4 garlic cloves, minced
2 tablespoons vegetable oil
1/2 cup tomato sauce
1 cup flat beer
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dried Mexican oregano
1 tablespoon Worcestershire sauce
3 tablespoons packed brown sugar
1 tablespoon masa harina (dissolved in 1/2 cup water)
2 -3 lbs porterhouse steaks or 2 -3 lbs filet mignon

Steps:

Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft.
Meanwhile, in a small skillet, saute the garlic in oil until golden.
Seed and stem the chiles; place in a food processor or blender.
Add in tomato sauce, beer, ½ cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic.
Puree thoroughly; transfer mixture to a saucepan.
Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes.
Preheat grill and grill steak to taste.
At table, cut the steak into 1 ½ inch slices, and spoon chili puree over each serving of meat.

Nutrition Facts : Calories 494.5, Fat 30.7, SaturatedFat 10.5, Cholesterol 101.3, Sodium 1003.5, Carbohydrate 21.2, Fiber 4.3, Sugar 8, Protein 31.7

Black Bean Sirloin Chili image

Provided by ratherbeswimmin

Categories Steak

Time 2h21m

Yield 8 serving(s)

Number Of Ingredients 18

2 tablespoons vegetable oil
2 1/2 lbs boneless sirloin, trimmed of fat and cut into 1/2-inch pieces
1 1/2 teaspoons salt
1 1/2 cups chopped onions
5 garlic cloves, minced
1 cup seeded and chopped jalapeno pepper
1/4 cup chili powder
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 (2 ounce) envelopes tomato beef soup mix (Knorr)
5 cups water
2 (15 ounce) cans black beans, drained and rinsed
sour cream
shredded cheddar cheese
chopped red onion
pickled jalapeno pepper
guacamole
chopped fresh cilantro

Steps:

Heat the oil in a large soup pot over medium-high heat.
Dry the sirloin with paper towels; sprinkle sirloin with salt and pepepr.
Add the beef to the soup pot a few pieces at a time, browning meat evenly and removing pieces to a bowl when they are brown.
Add in the onion, garlic, and jalapenos; stir/saute for about 3 minutes or until begin to soften.
Add in the chili powder, cayenne, and cumin; stir/saute for 2-3 minutes (stir briskly to make sure spices don't burn).
Return the beef to the soup pot; add in the soup mix and water, stirring to loosen any browned bits that may have stuck to the bottom of the pot.
Bring to a boil, lower the heat to medium-low, and simmer, uncovered, for about an hour or until the beef is tender--stir occasionally.
Taste the chili and adjust seasoning with salt and pepper.
Stir in the beans; simmer 15 minutes.
Serve chili in individual bowl with desired toppings.