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Sirloin Black Bean Chili Recipe Slow Cooker

Sirloin Black Bean Chili


Sirloin Black Bean Chili Recipe


The sirloin and Black Bean Chili recipe were created one evening long ago when I wanted to make chili but had no ground meat and no kidney beans. I used a choice of sirloin and black beans and improvised the spice blend.

What a treat for a cool evening or when watching football in the fall. Add a frosty mug of cold beer and life is good!

INGREDIENTS

  • ⅓ cup of olive oil
  • 2 pounds of boneless sirloin, cut into ½-inch cubes
  • 2 cups of yellow onion, chopped
  • 2 tablespoons of garlic, minced
  • 5 fresh jalapeños, seeded and finely chopped (wear rubber gloves)
  • ⅓ cup of masa harina (corn flour mix for tortillas)
  • ⅓ cup plus 1 teaspoon of chili powder
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon of ground cumin
  • ½ teaspoon of white pepper
  • 2 teaspoons of salt
  • 1 cup dry red wine
  • 4 cups of beef broth
  • 2 cups of cooked black beans, rinsed and drained if canned
  • One 14-ounce can of petite diced tomatoes
  • Garnishes: grated mild cheddar cheese, minced red onion, cilantro

Directions

In a heavy kettle, heat the oil over moderately high heat until it is hot but not smoking. Brown the sirloin 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, garlic, and jalapeños over moderate heat, stirring until the onion is softened.

Add the masa harina, chili powder, cayenne pepper, cumin, white pepper, salt, and wine. 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 and diced tomatoes. Simmer the mixture for 20–30 more minutes.

Serve the chili garnished with cheddar cheese, red onion, and cilantro.

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