Sirloin And Black Bean Chili Food

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.

CROCK POT STEAK AND BLACK BEAN CHILI

Steps:

• Cut the beef into 1-inch cubes.
• Place beef in slow cooker and turn it on low.
• Sprinkle the chili powder, garlic powder and cumin over the meat.
• Add onion and green pepper.
• Drain and rinse the cans of beans and add them to the slow cooker.
• Add tomatoes and sugar.
• Cover and cook on low for 8 to 10 hours.
• Uncover and sir in the tomato paste.
• Season with salt and pepper.
• Garnish with sour cream and cheddar cheese.

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.

BLACK BEAN AND SIRLOIN CHILI FOG CITY DINNER

Steps:

• In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the sirloin in batches, transferring it as it is browned with a slotted spoon to bowl. In the fat remaining in the kettle cook the yellow onion, the garlic and jalapeno peppers over moderate heat stirring until the onion is softened, add the Masa Harina, the chili powder, the cayenne, the cumin, the white pepper and the salt, and 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, simmer the mixture for 15 mintues and serve the chili garnished with the cheddar cheese and the red onion.

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.

FRESH TOMATO BEEF AND BLACK BEAN CHILI

Steps:

• Heat oil in a large heavy pot.
• Add in ground beef; cook for 5 minutes.
• Add in the cubed sirloin, crushed red pepper flakes and fresh garlic and brown about 5 minutes.
• Add in 2 cups beer or water; bring to a boil.
• Add in cumin, ancho chili or chili powder, oregano, salt and cayenne pepper; reduce the heat, cover and simmer for about 15 minutes.
• Add in tomato paste and sugar; simmer for 5-6 minutes.
• Add in chopped tomatoes, onions and green peppers; simmer for about 50-60.
• Add in drained black beans, beef broth, starting with 2 cups adding in more to thin to desired consistancy; simmer for 20-25 minutes, stirring occasionally.
• Ladle into bowls and sprinkle with cheddar cheese.

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.

SPICY CHIPOTLE-BLACK BEAN CHILI

Steps:

• Place Creole seasoning in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, saute beef in oil in batches. Stir in the onion, chipotle peppers and garlic. Cook 3 minutes longer or until onion is tender. Drain. , Stir in the masa harina, chili powder, Worcestershire sauce, cumin, cinnamon, salt and cayenne. Cook and stir for 3-5 minutes. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beef is tender. , Stir in beans; heat through. Garnish with cheddar cheese and/or red onion if desired.