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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sirloin Chili Recipe

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This recipe for Sirloin Chili is from The Gift of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons vegetable oil
2 pounds sirloin, bite size chunks
2 large onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 jalapenos, seeded and chopped
3 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
12-ounce bottle beer
2 cups beef stock
4 cups crushed tomatoes
2 cups canned black beans, drained and rinsed
2 cups canned kidney beans, drained and rinsed
Garnish: Shredded cheddar, red onion, scallions, sour cream
Directions:
Directions:
Add oil to large pot (I use a cast iron dutch oven). 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. I usually end up adding a lot of additional chili powder and cumin to spice it up. 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. Serve with cheddar, onion, scallions and sour cream.
Personal Notes:
Personal Notes:
I saw this on a cooking show a long time ago and we've loved it ever since. If you like it spicy, add an extra jalapeno or a couple of chili peppers diced very fine. Don't be scared of the spice level shortly after adding the peppers...they settle down as everything cooks together.

 

 

 

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