Best 2 Sirloin And Black Bean Chili Recipes

**Savory and Spicy: A Culinary Journey through Sirloin and Black Bean Chili Recipes**

Indulge in a tantalizing culinary adventure with our curated collection of sirloin and black bean chili recipes. These hearty and flavorful dishes are a symphony of spices, textures, and bold flavors that will warm your soul and tantalize your taste buds. From classic chili con carne to unique twists on this beloved dish, our recipes cater to a wide range of preferences and dietary needs. Whether you're a seasoned chili aficionado or a novice cook seeking a comforting and satisfying meal, our selection of recipes will guide you towards culinary success. Prepare to embark on a journey of taste and discover the perfect sirloin and black bean chili recipe that will become a staple in your kitchen.

Here are our top 2 tried and tested recipes!

BLACK BEAN AND SIRLOIN CHILI FOG CITY DINNER

BLACK BEAN AND SIRLOIN CHILI FOG CITY DINNER image

Categories Beef

Yield 8 servings

Number Of Ingredients 15

Ingredients

1/3 cup olive oil
2 pounds boneless sirloin, cut into 1/2 inch cubes
2 cups chopped yellow onion
2 tablespoons minced garlic
5 fresh jalapeno peppers, seeded and chopped fine (wear rubber gloves)
1/3 cup Masa Harina (corn tortilla flour mix, available at Mexican markets and some specialty food shops)
1/3 cup plus 1 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon white pepper
2 teaspoons salt
4 cups beef broth
2 cups cooked black beans, rinsed and drained if canned
grated mild cheddar cheese for garnish
minced red onion for garnish

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 AND BLACK BEAN CHILI

Sirloin and Black Bean Chili image

This is a batch of chili I put together with ingredients I had on hand. It's a little on the spicy side, but that's the way I like it!

Provided by Enro Gay

Categories Chili

Time 6h15m

Number Of Ingredients 16

Ingredients

1 Tbsp butter, unsalted
1 Tbsp canola oil
1 large onion
1 large green bell pepper
2 celery stalks
3 large cloves garlic
3 fresh jalapenos
1 1/2 lb ground sirloin
28 oz can petite diced tomatoes in juice
6 oz can tomato paste
15 oz can beef broth
1 tsp coarse salt
1/2 tsp fresh ground pepper
2 tsp ground cumin
3 Tbsp dark chili powder
3 can(s) black beans, 15 ounce

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.

Tips:

Choosing the Right Sirloin: Opt for a well-marbled sirloin steak to ensure a flavorful and tender chili.
Searing the Steak: Sear the steak in a hot skillet before adding it to the chili. This caramelizes the outside, locking in the juices and creating a rich flavor.
Using Canned or Dried Beans: If using canned beans, drain and rinse them thoroughly before adding to the chili. If using dried beans, soak them overnight and then rinse and drain before cooking.
Adding Veggies: Feel free to add other vegetables to the chili, such as diced bell peppers, carrots, or corn.
Spice It Up: Adjust the amount of chili powder and cayenne pepper to your desired level of spiciness.
Simmer for Flavor: Let the chili simmer for at least 30 minutes, allowing the flavors to meld and deepen.
Serve with Toppings: Serve the chili with your favorite toppings, such as shredded cheese, sour cream, or chopped cilantro.

Conclusion:

This sirloin and black bean chili is a hearty, flavorful, and versatile dish that can be easily customized to your preferences. With its combination of tender steak, hearty beans, and a rich, flavorful broth, this chili is sure to be a hit at any gathering. Whether you're serving it for a casual weeknight dinner or a special occasion, this chili is sure to satisfy. So fire up your stove, grab your ingredients, and let's get cooking!