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Sirloin Chili with Black Beans

Source of Recipe


From "Chili! 60 Soul-Satisfying Recipes for America's Favorite Dish"






List of Ingredients



• 2 Tbsp olive oil
  
• 2 lbs. boneless sirloin, cut into 1/2-inch cubes
  
• 1/4 cup masa harina or cornmeal
  
• 2 large onions, coarsely chopped
  
• 6 cloves garlic, finely minced
  
• 4 fresh jalapeños (veins and seeds removed), finely chopped
  
• 2 Tbsp ancho chile powder
  
• 2 Tbsp mild New Mexico chile powder
  
• 1 tsp toasted ground cumin
  
• 1 tsp Mexican oregano
  
• 2 large beef-bouillon cubes (such as Knorr) in 4 cups boiling water
  
• 4 cups cooked black beans or 2 cans (15 ounces each), rinsed and drained
  
• Red Onion Salsa (recipe follows)
  
• Grated Cheddar or Monterey jack cheese
  






Instructions



1. In a large, heavy pot, heat the oil over medium-high heat until it's hot, but not smoking. Add the sirloin cubes and brown on all sides.
   
   
2. Lower the heat to medium-low, add the masa harina or cornmeal, onion, garlic and jalapeños and cook for about 5 minutes, until the onion has softened. Add the chile powders, cumin and oregano and cook, stirring, for 3 minutes. Add the bouillon broth, bring to a boil, reduce heat to low and simmer, uncovered, stirring the chili from time to time, for about 30 minutes, or until the meat is tender.
   
   
3. Stir in the black beans and cook over low heat for 15 to 20 minutes more. Serve the chili accompanied by the Red Onion Salsa and grated cheese.
   
   Makes 10 servings.
   
   ---
   
   RED ONION SALSA
   
   • 4 red onions, finely chopped
   • 4 Tbsp coarse salt
   • 1 cup finely chopped cilantro
   • 2 fresh jalapeños, cored, seeded and finely chopped
   • Juice of 1 lime
   
   Place onions in a large bowl; toss with salt. Add ice water to just cover. Let stand for 30 minutes.
   
   Drain the onion and place in a mixing bowl. Add cilantro, jalapeño chiles and lime juice. Mix well and serve as a topping for chili.
   
   Yields about 2 cups (16 servings)