Best Sirloin And Black Bean Chili Recipes

BLACK BEAN AND SIRLOIN CHILI FOG CITY DINNER

Steps:

• In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the sirloin in batches, transferring it as it is browned with a slotted spoon to bowl. In the fat remaining in the kettle cook the yellow onion, the garlic and jalapeno peppers over moderate heat stirring until the onion is softened, add the Masa Harina, the chili powder, the cayenne, the cumin, the white pepper and the salt, and cook the mixture stirring for 5 minutes. Add the broth and the sirloin and simmer the mixture, uncovered stirring occasionally for 45 minutes, or until the meat is tender. Stir in the beans, simmer the mixture for 15 mintues and serve the chili garnished with the cheddar cheese and the red onion.

SIRLOIN AND BLACK BEAN CHILI

Steps:

• 1. Put butter and canola oil in a chili pot or large Dutch oven over medium heat until hot.
• 2. While butter and oil are heating, chop the onion, green pepper and celery in regular dice. Finely dice the garlic and jalapeno; add all the diced vegetables, except the garlic, to the hot pan and saute until softened, about 10 minutes. Add the garlic the last minute or so of cooking. TIP: The seeds and ribs inside the jalapenos contain most of the heat; remove all or part of them to suit your personal taste.
• 3. Crumble the ground sirloin over the vegetables, chop and stir until no longer pink. NOTE: The ground sirloin I used had been made at home from whole sirloins we purchased on sale and was very lean. If using store-packaged ground sirloin or other ground meat, you may want to brown the meat in a separate pan so that you can drain excess oil, then add to the softened vegetables.
• 4. Add the petite-diced tomatoes, tomato paste and beef broth; stir to mix thoroughly. Add the salt, ground pepper, cumin and chili powder, stirring to combine.
• 5. Drain and rinse the black beans then add to the chili mixture. Stir once more and bring to a boil; reduce heat and simmer over low for about 5 or 6 hours. TIP: The chili will be "done" much sooner than that, but like all sauces and stews, the flavors only improve with extended cooking times.
• 6. After chili has cooked for a bit, taste and adjust seasonings to your personal taste. Serve with fresh, buttered cornbread.

BLACK BEAN AND SIRLOIN CHILI FOG CITY DINER

Steps:

• Inn a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the sirlion in batches transferring it as it is browned with a slotted spoon to a bowl. In the fat remaining in the kettle cook the yellow onion, the garlic and the jalapeno peppers over moderate heat, stirring until the onion is softened, add theMasa Harina, the chili powder, the cayenne, the cumin, the white pepper and the salt and cook the mixture stirring for 5 minutes. Add the broth and the sirlion and simmer the mixture uncovered stirring occasionally for 45 minutes or until the meat is tender. Stir in the beans simmer the mixture for 15 minutes and serve the chili garnished with the cheddar and the red onion

BLACK BEAN CHILI WITH SIRLOIN AND ASIAGO

Steps:

• Pour the beans into a colander and rinse under running water, sorting through them to remove any small stones. Either soak the beans in water to cover overnight, or bring them to a boil in water to cover, boil 2 min, and then turn off the heat, cover the pot, and allow then to soak for 1 hour, If using the latter method, the cooking should continue promptly.
• Heat a dry skillet over med heat and toast the cumin, cayenne, paprika, and oregano until they start to become fragrant. Be careful not to let them burn.
• Grind the pasilla chili and bay leaf to a fine powder in a clean coffee or spice grinder or in a blender. Set aside.
• Heat the oil in a saucepan and saute the onion, garlic, and green pepper over med heat until they are soft and translucent, about 5 minute Add the toasted spices, ground spices, tomatoes, and a sprinkling of salt and pepper, and saute for 15 min, stirring occasionally.
• Add the vegetable mix to the beans, along with water to cover by 4 inches. Cook on top of the stove, covered, for 11/2-2 hours, or until the beans are tender. Adjust seasoning, and add the chopped cilantro and the jalapenos, along with the cubes of sirloin, and simmer for 10 minute
• Serve in bowls with a sprinkling of asiago cheese on each.