Primehouse Sirloin Chili Food

STEAK CHILI

Steps:

• Dry the beef well with paper towels then sprinkle the salt and pepper over the top.
• Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add half of the beef and brown well on 2 sides. Remove it from the pan and repeat with the remaining beef, adding more oil as needed. Remove the second batch of browned beef from the pot.
• Add the remaining tablespoon of oil to the pan. Add the onion and cook until it is soft and starts to brown, about 5 minutes. Add the garlic and celery and cook for 2 minutes.
• Push the veggies to the side of the pan and add the tomato paste. Let it cook for 2-3 minutes, or until it becomes sweet smelling. Add the chili powder, oregano, and cumin to the pot and mix.
• Pour the beef broth into the pot and scrape the bottom of the pot with your mixing spoon to remove any of the dark stuck on bits. Add the crushed tomatoes, honey, and browned beef and bring the pot to a boil. Reduce the heat to low and cover the pot. Very gently simmer the steak chili for 2 hours. (See notes)
• Just before serving, add the beans and let them warm. Season to taste with salt.

HEARTY SIRLOIN CHILI

Steps:

• Heat oil in large heavy pot over medium high heat. In a pie plate combine salt, pepper and flour with a fork. Toss sirloin cubes with flour to coat. Shake off excess flour. Brown sirloin in pot on all sides and remove meat to a plate. If necessary add more oil to pan and add onions. Cook onions over medium heat until they begin to soften. Stir in green, red and jalapeno peppers and cook for 3 to 5 minutes. Add chili powder, cumin and oregano. Return browned meat to pan and pour in beer and beef stock. Bring to a boil and cover and reduce heat to a simmer. Cook for 45 minutes or until meat is tender. Add crushed tomatoes and cook for 20 minutes. Stir in black and kidney beans and gently simmer for 10 minutes. Garnish with Cheddar, onion, scallions and sour cream.

PRIMEHOUSE SIRLOIN CHILI

Steps:

• Heat oil in a heavy-bottomed stock pot over medium-high heat. Add ground beef and cook until browned thoroughly, drain off excess fat.
• Add sirloin, garlic, onions, shallots, green and red bell peppers and continue to cook for an additional 10 minutes, making sure to thoroughly brown the sirloin and get a good carmelization on the vegetables.
• Add the tomato paste, espresso and dried seasonings and sugar. Saute and thoroughly mix over medium heat for 10 minutes.
• Add beans, stock, beer and peppers and let simmer for 1 hour over medium-low heat, stirring the mixture every 10 minutes. Reduce heat to low and continue to simmer for additional 1 hour, using the reserved drained tomato juice to thin if needed.

SIRLOIN THREE-BEAN CHILI

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook 1 pound of beef at a time in oil, stirring occasionally, until brown; remove from Dutch oven.
• Add onion and bell pepper to Dutch oven. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in remaining ingredients except beef.
• Cover and cook over medium heat 10 minutes. Stir in beef. Cook uncovered 3 to 8 minutes or until beef is tender.

16-TIMES WORLD CHAMPION SIRLOIN CHILI

Steps:

• Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft.
• Meanwhile, in a small skillet, saute the garlic in oil until golden.
• Seed and stem the chiles; place in a food processor or blender.
• Add in tomato sauce, beer, ½ cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic.
• Puree thoroughly; transfer mixture to a saucepan.
• Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes.
• Preheat grill and grill steak to taste.
• At table, cut the steak into 1 ½ inch slices, and spoon chili puree over each serving of meat.

HEARTY SIRLOIN CHILI

Steps:

• In a shallow dish mix together flour, seasoning salt and cayenne pepper.
• Heat oil in a large Dutch oven or pot.
• Toss the sirloin with the flour mixture to coat, then brown well on all sides shaking off any excess flour then remove to a plate or bowl.
• In the same pot saute the onions and dried chili flakes (if using) for about 3 minutes.
• Add in green and red bell peppers with jalapeno peppers and garlic; cook for about 3-4 minutes.
• Add in chili powder, cumin and oregano, then return the browned beef back to the pot along with any juices from the plate or bowl.
• Pour in beer and consumme or beef broth; stir with a wooden spoon and bring to a boil.
• Cover and reduce heat to a simmer; cook 1-1/2 hours or until the beef is tender.
• After the 1-1/2 hours, add in the crushed tomatoes and cook for another 35-40 minutes.
• Add in black beans and kidney beans, season with salt and pepper; simmer for another 20 minutes.
• Ladle into bowls then top with sour cream cheese and onions.
• Delicious!

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.