Black Bean Chili with Sirloin and Asagio
Source of Recipe
"The Great Chefs Cook American"
List of Ingredients
1 lb. dried black beans
1 tbsp. ground cumin
1/2 tsp. cayenne
2 tsp. paprika
1 tbsp. dried oregano
1 dried pasilla chile (ancho or New Mexican red can be substituted)
1 bay leaf
1 tbsp. vegetable oil
1 yellow onion, peeled and chopped
4 garlic cloves, peeled and minced
1 green bell pepper, seeds and ribs removed, and chopped
4 large tomatoes, cored and roughly chopped
Satl and freshly ground black pepper
3 jalapeno chiles, seeds and ribs removed, and finely chopped
1/2 cup chopped cilantro leaves
1 lb. grilled sirloin steak, cut into 1/2-inch cubes
6 tbsp. grated Asagio cheese (fontina can be substituted)Recipe
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 overnight, or bring them to a boil in water to cover, boil 2 minutes, and then turn off the heat, cover the pot, and allow them to soak for 1 hour. If you use the latter method, you should continue the cooking promptly.
Heat a dry skillet over medium 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 chile and bay leaf to a fine powder in a clean coffee or spice grinder or in a blender. Set aside.
Heat the vegetable oil in a saucepan and saute' the onion, garlic and green pepper over medium heat until they are soft and translucent, about 5 minutes. Add the toasted spices, ground spices, tomatoes, and a sprinkling of salt and pepper, and saute' for 15 minutes, stirring occasionally.
Add the vegetable mixture to the beans, along with water to cover by 4 inches. Cook on top of the stove, covered, for 1 1/2 to 2 hours, or until the beans are tender. Adjust the seasoning, and add the jalapenos and the chopped cilantro, along with the cubes of sirloin, and simmer for 10 minutes.
Serve in bowls with a sprinkling of cheese on each.
Note: The dish can be made up to 3 days in advance and refrigerated, tightly covered. Reheat it over low heat, stirring occasionally.
Serves 8.
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