HCP Dishes!

Recipe of the Day:

Black Bean Sirloin Chili

Posted by Adam

Wednesday October 7, 2009

Yesterday, we posted an awesome recipe for pan-fried chicken to celebrate the beginning of football season. Here’s another Autumn classic to keep you warm while you cheer on the home team.

At my house, you can’t have football season without chili and cornbread. This Black Bean Sirloin Chili, excerpted from Diane Phillips’ book Perfect Party Food, has a nice kick to it with ingredients like jalapeño peppers, cayenne pepper and chili powder adding flavor and a bit of heat.

Black Bean Sirloin Chili

Serves 10 to 12

1/4 cup olive oil 2 pounds sirloin, trimmed of fat and cut into 1/2-inch pieces (if you like chunkier chili, cut into 1- to 1 1/2-inch pieces)
2 cups chopped sweet onions
3 cloves garlic, minced
1 jalapeño pepper, seeded and finely chopped
3 tablespoons pure ancho chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/8 to 1/2 teaspoon cayenne pepper, to your taste
2 teaspoons salt
1/2 cup yellow cornmeal
One 12-ounce bottle beer
4 cups beef broth
Two 8-ounce cans tomato sauce
Two 15.75-ounce cans black beans, drained and rinsed
1 bunch fresh cilantro, chopped
2 cups chopped red onions for garnish
4 cups finely shredded mild cheddar cheese for garnish

1. Heat 2 tablespoons of the oil in a 5- to 6-quart Dutch oven over medium-high heat and brown the meat on all sides. Remove the meat from the pan.

2. Heat the remaining 2 tablespoons of oil in the pot and add the sweet onions, garlic, jalapeño, ancho chile powder, cumin, oregano, cayenne, and salt and cook, stirring, until the onions begin to soften and the spices become aromatic, about 3 minutes. Whisk in the cornmeal and stir until the mixture begins to bubble. Gradually whisk in the beer, broth, and tomato sauce and bring to a boil. Stir in the meat and reduce the heat to medium-low. Cover and simmer until the meat is tender, about 1 1/2 hours.

3. Fold in the beans and 1/4 cup of the cilantro, taste the sauce for salt and pepper, and add more if needed. Simmer the chili for another 10 minutes.

4. Serve the chili with the remaining cilantro, and offer the red onion and cheddar cheese in bowls on the side.


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