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Black Bean and Sirloin Chili

The original recipe is from The Fog City Diner cookbook and was reprinted in Bon Appetit Magazine, which is where I found it. The use of steak instead of ground beef, black beans instead of kidney beans, and the omission of tomatoes set the recipe apart. I liked the first two but not the third and so added tomatoes and changed the spices somewhat. 

Course Main Course
Cuisine American
Servings 8
Debi Simons Debi Simons

Ingredients

  • 1/3 cup olive oil
  • 2 pounds boneless sirloin cut into 1/2-inch cubes
  • 1 large yellow onion chopped
  • 2-3 cloves garlic minced or pressed
  • 5 fresh jalapeno peppers seeded and chopped fine (wear rubber gloves)
  • 1/3 cup masa harina (corn tortilla flour, available at Mexican markets and some specialty foods shops—optional, but it adds thickness and a nice corn flavor)
  • 3 tablespoons chili powder or to taste
  • 1 tsp . ground cumin
  • 1/2 tsp . pepper
  • 1/2 tsp . salt
  • 2 cups beef broth
  • 1 medium can crushed tomatoes (usually 15 oz., so about two cups)
  • 2 cups cooked black beans rinsed and drained if canned
  • grated cheddar cheese for garnish
  • chopped red onion for garnish

Instructions

  1. In a heavy kettle heat the oil over moderately high heat and in it brown the sirloin in batches, transferring it as it is browned with a slotted spoon to a bowl. In the fat remaining in the kettle cook the yellow onion, the garlic, and the jalapeno peppers over moderate heat, stirring, until the onion is softened, add the masa harina and the spices and cook the mixture, stirring, for five minutes. Add the broth, tomatoes and the sirloin (plus any juices in the bowl  and simmer the mixture, uncovered, stirring occasionally, for 45 minutes, or until the meat is tender. Sir in the beans, simmer the mixture for 15 minutes, and check for seasoning. Stir in more broth and/or tomatoes if chili is thicker than you want it. Serve garnished with the cheddar and the red onion.