Black Bean And Sirloin Chili Fog City Dinner Recipes

Steps:

• Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

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.

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.

Steps:

• 1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
• 2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
• 3. Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.
• 4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
• 5. Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
• 6. Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.

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.