Monday, November 21, 2011

Black Bean and Sirloin Chili Recipe

This delicious recipe is from the January 2006 Gourmet magazine. It is originally a 1992 recipe. The sirloin is a wonderful texture-rich alternative to traditional chili meat. 

Black-Bean and Sirloin Chili

Adapted from Fog City Diner, San Francisco
Serves 8
Active time: 30 Min
Start to Finish: 2 HR

2 lb boneless sirloin steak, cut into 1/2 -inch cubes
½ tsp salt
½ tsp black pepper
1/3 cup olive oil
2 cups chopped yellow onions (2 medium)
1 TBSP finely chopped garlic
5 fresh jalapeno chiles, seeded and finely chopped (1/2 cup)
3 TBSP chili powder (not pure chile)
½ tsp cayenne
½ tsp ground cumin
¼ cup masa harina (tortilla flour)
3 ½ cups beef broth (28 fl oz)
½ cup water
2 cups cooked black beans (drained and rinsed if canned)

ACCOMPANIMENTS: grated mild Cheddar; finely chopped red onion

v     Pat beef dry and season with ½ tsp salt and ¼ tsp pepper
v     Heat oil over moderately high heat in a wide 4-quart heavy pot until hot but not smoking, then brown beef in 3 batches, transferring as browned with a slotted spoon to a bowl, and about 3 minutes per batch.
v     Add onions, garlic, and fresh chiles to fat remaining in pot and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Add remaining spices and ¼ tsp pepper, then cook mixture, stirring, 3 minutes. Add masa harina and cook, stirring, 2 minutes (mixture will be dry).
v     Add broth, water, and beef to masa harina mixture and simmer, uncovered, stirring occasionally and scraping with a wooden spoon or spatula (more frequently toward end to prevent scorching), until meat is tender, about 45 minutes. Stir in beans and simmer 10 to 15 minutes to meld flavors.

Chili can be made 3 days ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat chili slowly (to avoid scorching bottom), thinning with water if necessary.

Our notes: As specified, this recipe is incredibly hot. The jalepeno chilis can be left out entirely, or only one or two used, and the heat will still be ample. If you can't locate masa harina tortilla flour, then regular white flour can be used with success.

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