Black Bean Chili With Sirloin And Asiago Food

THE BEST BLACK BEAN CHILI!

Steps:

• Add black beans (no need to pre-soak), onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper to the bowl of your Instant Pot. Stir to combine.
• Close lid securely and set vent to "Sealing".
• Press "Manual", then press "Pressure" until the light on "High Pressure" lights up, then adjust the +/- buttons until time reads 38 minutes. Cook. Then very carefully, turn the vent to "Venting" for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid, and give the soup a good stir.
• Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
• Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
• Add black beans (no need to pre-soak), onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper to the bowl of your slow cooker. Stir to combine.
• Cover and cook for 6-8 hours on high, or until the beans are completely tender. Give the mixture a good stir.
• Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
• Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
• Heat 1 tablespoon oil (extra ingredient for stovetop version) in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until translucent. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
• Add in beans (pre-soaked overnight***) 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper. Stir to combine.
• Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and cook for 45 minutes, or until the beans are completely tender, stirring occasionally.
• If you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
• Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.

SIRLOIN AND BLACK BEAN CHILI

Steps:

• 1. Put butter and canola oil in a chili pot or large Dutch oven over medium heat until hot.
• 2. While butter and oil are heating, chop the onion, green pepper and celery in regular dice. Finely dice the garlic and jalapeno; add all the diced vegetables, except the garlic, to the hot pan and saute until softened, about 10 minutes. Add the garlic the last minute or so of cooking. TIP: The seeds and ribs inside the jalapenos contain most of the heat; remove all or part of them to suit your personal taste.
• 3. Crumble the ground sirloin over the vegetables, chop and stir until no longer pink. NOTE: The ground sirloin I used had been made at home from whole sirloins we purchased on sale and was very lean. If using store-packaged ground sirloin or other ground meat, you may want to brown the meat in a separate pan so that you can drain excess oil, then add to the softened vegetables.
• 4. Add the petite-diced tomatoes, tomato paste and beef broth; stir to mix thoroughly. Add the salt, ground pepper, cumin and chili powder, stirring to combine.
• 5. Drain and rinse the black beans then add to the chili mixture. Stir once more and bring to a boil; reduce heat and simmer over low for about 5 or 6 hours. TIP: The chili will be "done" much sooner than that, but like all sauces and stews, the flavors only improve with extended cooking times.
• 6. After chili has cooked for a bit, taste and adjust seasonings to your personal taste. Serve with fresh, buttered cornbread.

BLACK BEAN CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and salt and cook, stirring occasionally, until the onion is translucent, 5 to 8 minutes. Add the garlic and chili powder and cook, stirring, for 30 seconds, until fragrant.
• Add the beans, bean liquid, tomatoes, green chiles, maple syrup, and a few grinds of pepper. Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the chili has thickened.
• Stir in the lime juice and season to taste with more salt, pepper, chili powder, and cayenne, if desired. Serve with lime wedges and desired toppings.

BLACK BEAN CHILI WITH SIRLOIN AND ASIAGO

Steps:

• 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 to cover overnight, or bring them to a boil in water to cover, boil 2 min, and then turn off the heat, cover the pot, and allow then to soak for 1 hour, If using the latter method, the cooking should continue promptly.
• Heat a dry skillet over med 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 chili and bay leaf to a fine powder in a clean coffee or spice grinder or in a blender. Set aside.
• Heat the oil in a saucepan and saute the onion, garlic, and green pepper over med heat until they are soft and translucent, about 5 minute Add the toasted spices, ground spices, tomatoes, and a sprinkling of salt and pepper, and saute for 15 min, stirring occasionally.
• Add the vegetable mix to the beans, along with water to cover by 4 inches. Cook on top of the stove, covered, for 11/2-2 hours, or until the beans are tender. Adjust seasoning, and add the chopped cilantro and the jalapenos, along with the cubes of sirloin, and simmer for 10 minute
• Serve in bowls with a sprinkling of asiago cheese on each.

SIRLOIN THREE BEAN CHILI

Steps:

• Heat oil in large stock pot.
• Cook beef until brown and remove.
• Add onion and bell pepper to pot and cook 2-3 minutes.
• Stir in remaining ingredients except beef.
• Cover and cook over medium heat for 10 minutes.
• Stir in beef and cook until beef is tender.Usually about 45 minutes or so.

SLOW-COOKER SIRLOIN AND BLACK BEAN CHIL

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the beef; cook 3 to 4 minutes, stirring frequently, until browned on all sides. Place beef in slow cooker. Repeat with remaining 1 tablespoon oil and beef.
• Stir black beans, diced tomatoes, seasoning blend, beer, chili powder, cumin and salt into slow cooker.
• Cover; cook on Low heat setting 8 hours. Top individual servings with chopped tomato and cheese. Garnish with green onions, jalapeños and lime wedges.

BLACK BEAN CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

BLACK BEAN SIRLOIN CHILI

Steps:

• Heat the oil in a large soup pot over medium-high heat.
• Dry the sirloin with paper towels; sprinkle sirloin with salt and pepepr.
• Add the beef to the soup pot a few pieces at a time, browning meat evenly and removing pieces to a bowl when they are brown.
• Add in the onion, garlic, and jalapenos; stir/saute for about 3 minutes or until begin to soften.
• Add in the chili powder, cayenne, and cumin; stir/saute for 2-3 minutes (stir briskly to make sure spices don't burn).
• Return the beef to the soup pot; add in the soup mix and water, stirring to loosen any browned bits that may have stuck to the bottom of the pot.
• Bring to a boil, lower the heat to medium-low, and simmer, uncovered, for about an hour or until the beef is tender--stir occasionally.
• Taste the chili and adjust seasoning with salt and pepper.
• Stir in the beans; simmer 15 minutes.
• Serve chili in individual bowl with desired toppings.