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    Sirloin and Black Bean Chili


    Source of Recipe


    Fog City Diner Cookbook by Cindy Pawlcyn

    List of Ingredients




    8 ounces (1 1/4 cups) dried black beans
    4 cups water
    3 tablespoons peanut oil or olive oil
    1 1/2 pounds sirloin ; top or bottom round, trimmed of fat, cut into 1/2-inch by 1- to
    2 to 4 cloves garlic ; minced
    2 medium onions ; diced
    1 to 3 jalapeno chiles ; minced
    1/3 cup masa harina
    1/3 cup ancho chile powder or pure New Mexico or Anaheim chile powder
    2 bay leaves
    1/2 to 1 teaspoon cayenne powder
    1 teaspoon cumin toasted and ground
    4 cups Chicken Stock or Veal Stock
    4 to 6 tablespoons Chile Paste optional
    Kosher or sea salt to taste
    Freshly ground pepper to taste

    Garnish:
    6 to 8 ounces grated white cheddar or Monterey Jack
    4 tablespoons minced sweet red onion or scallions
    6 -12 sprigs cilantro or chopped chives

    Recipe



    Wash the beans and check them for stones. Soak the beans in water overnight.

    Drain and place them in a pot with 4 cups water. Bring to a boil, turn off the heat, skim off any foam, and let sit for 30 minutes.

    Return the pot to a boil, reduce the heat, and simmer for 30 to 40 minutes or until the beans are tender. As the beans are cooking, add more water if necessary to keep them suspended. Drain and reserve.

    Heat 2 tablespoons of the oil in a large pot, and brown the meat in batches so that it doesn't steam in its own juices but is allowed to caramelize. Remove the meat and set it aside.

    Using the same pot, heat the remaining tablespoon of oil and saute the garlic, onions, and chiles until tender, about 8 to 10 minutes. Add the masa harina, chile powder, bay leaves, cayenne, and cumin. Cook, stirring for 3 to 5 minutes. Add the reserved meat, stock, and optional Chile Paste. Cook for a further 20 to 30 minutes, until the meat is tender and the flavors are melded. Add the beans, salt, and pepper and cook until hot throughout and thick. If it becomes too thick, add stock or water to thin. Remove the bay leaves before serving. Serve the chili sprinkled with cheese, red onions, and cilantro.

 

 

 

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