Black Bean Chili with Sirloin and Asiago
From grizzlybear 16 years ago
- 120 minutes to make
- Serves 8
The most elegant chili you'll ever make. Cubes of sirloin are added just before the chili is finished so that they remain tender.
Ingredients
- 1 pound dried black beans shopping list
- 1 tablespoon ground cumin shopping list
- 1/2 teaspoon cayenne shopping list
- 2 tablespoons paprika shopping list
- 1 tablespoon dried oregano shopping list
- 1 dried pasilla chili (ancho or New Mexican red can be substituted) shopping list
- 1 bay leaf shopping list
- 1 tablespoon oil shopping list
- 1 yellow onion, peeled and chopped shopping list
- 4 garlic cloves, peeled and minced shopping list
- 1 green bell pepper, seeded, deribbed, and finely chopped shopping list
- 4 large tomatoes, cored and roughly chopped shopping list
- salt and pepper to taste shopping list
- 3 jalapeno chilies, seeded, deribbed, and finely chopped shopping list
- 1/2 cup cilantro leaves shopping list
- 1 pound grilled sirloin steak, cut into 1/2-inch cubes shopping list
- 6 tablespoons grated asiago cheese (fontina may be substituted) shopping list
How to make it
- Pour the beans into a colander and rinse under running water, sorting through them to remove any small stones. Either soak the beans in water to cover overnight, or bring them to a boil in water to cover, boil 2 minutes, and then turn off the heat, cover the pot, and allow them to soak for 1 hour. If using the latter method, the cooking should continue promptly.
- Heat a dry skillet over medium heat and toast the cumin, cayenne, paprika, and oregano until they start to become fragrant. Be careful not to let them burn.
- Grind the pasilla chili and bay leaf to a fine powder in a clean coffee or spice grinder or in a blender. Set aside.
- Heat the oil in a saucepan and saute the onion, garlic, and green pepper over medium heat until they are soft and translucent, about 5 minutes. Add the toasted spices, ground spices, tomatoes, and a sprinkling of salt and pepper, and saute for 15 minutes, stirring occasionally.
- Add the vegetable mixture to the beans, along with water to cover by 4 inches. Cook on top of the stove, covered, for 1-1/2 to 2 hours, or until the beans are tender. Adjust seasoning, and add the chopped cilantro and the jalapenos, along with cubes of sirloin, and simmer for 10 minutes.
- To serve: Ladle into bowls and top each with a sprinkling of cheese.
The Rating
Reviewed by 4 people-
I definitely am making this. Sounds great! Thank you.
cabincrazyone
in Duluth loved it
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OH YEAH, Baby!!!! Cannot wait to try this one!! Thanks for sharing.
sparow64
in Sweetwater loved it
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Be sure to give credit to the chef who created this recipe, Donna Nordin of Cafe Terra Cotta in Tuscon, AZ published in Southwest Tastes by Ellen Brown in 1987. One of my favorites too!
kimberlyjaye
in loved it
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