HEARTY SIRLOIN CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 18
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.
TEXAS-STYLE CHILI
Calling a dish "Texas Chili," especially if you're not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauce that naps the succulent meat. The meat can be cut into large chunks, or, more traditionally, thin slices, especially if you are using a tougher cut than chuck. Sirloin also makes good chili. If you have masa harina, the corn flour used to make tortillas, that will make the gravy even thicker, but it is not necessary. Like many vigorously spiced dishes, this one tastes even better a day or two after it is made and will hold its flavor well for at least a week.
Provided by Julia Moskin
Categories dinner, lunch, soups and stews
Time 2h
Yield 12 servings
Number Of Ingredients 17
Steps:
- In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
- Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
- In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
- To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
- Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
- Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 3 grams, TransFat 0 grams
SWICK AND SWICK WORLD CHAMPIONSHIP CHILI
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.
- Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.
- Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.
- Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.
- Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.
PRIMEHOUSE SIRLOIN CHILI
This recipe was on the Today Show from Jason Miller. It is the best chili recipe I have ever had. Its sweet, spicy and has added heat. I can not get enough of it! Enjoy!
Provided by KsuKitty
Categories Beans
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 777.9, Fat 41.2, SaturatedFat 14.6, Cholesterol 146.3, Sodium 1294.6, Carbohydrate 50.3, Fiber 11.6, Sugar 24, Protein 49.6
HEARTY SIRLOIN CHILI
I made this recently using chopped sirloin, it was really good! If you have any dried chipotle chili powder then throw in a tablesoon. You can use wine in place of the beer if desired. Serve this with crusty buns and a side salad, this dish is delicious! I strongly advise to make this a day ahead and refrigerate, the flavors will blend together to create a more intense flavor.
Provided by Kittencalrecipezazz
Categories Steak
Time 3h
Yield 6 serving(s)
Number Of Ingredients 23
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!
Nutrition Facts : Calories 544.4, Fat 14.7, SaturatedFat 3.4, Cholesterol 90.7, Sodium 717, Carbohydrate 51.2, Fiber 13.5, Sugar 4.1, Protein 48.2
CHAMPION CHILI (VEGAN)
Recipe from Compassion Over Cruelty website. Sounds like a great vegan chili, full of fiber-full veggies and fulfilling meal either by itself or served over rice or pasta.
Provided by QueenQT26
Categories Vegetable
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Pour the boiling water over the TVP and let sit for 5 minutes.
- Combine with the remaining ingredients except the beans.
- Cover and simmer for 1 hour.
- Add the beans and simmer for an additional 30 minutes.
Nutrition Facts : Calories 125.9, Fat 1.5, SaturatedFat 0.3, Sodium 292.4, Carbohydrate 25.8, Fiber 7, Sugar 8, Protein 6.2
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