Sirloin and Black Bean Chili
the chili and cornbread that i set out to make a couple of weeks ago would have been perfect were it not already approaching summer. as satisfying as a bowl of hearty soup and bread can be, the last thing you want to do is eat it in balmy weather.
in any case, i did just that and despite the lack of requisite bay area fog to accompany the meal, it was deliciously satisfying:
cornmeal muffins
sirloin and black bean chili
here’s the recipe for the chili:
1 lb boneless sirloin steak, cut into 1/2-inch cubes
1/2 t salt
1/2 t black pepper
1/4 cup olive oil
1 onion, chopped
2 cloves garlic, minced
2 jalapeno chiles, seeded and finely chopped
1 T chili powder
1/2 t cayenne
1/2 t ground cumin
1/4 cup masa harina
2 cups beef broth
1/2 cup water
1 cup cooked black beans
sour cream
1. pat beef dry and season with salt and pepper.
2. heat oil over high heat in a wide heavy pot until hot, then brown beef, transferring as browned to a bowl, about three minutes.
3. add onions, garlic, and fresh chiles to fat remaining in pot and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. add remaining spices and cook mixture, stirring, 3 minutes. add masa harina and cook, stiring, 2 minutes.
4. add broth, water, and beef to masa harina mixture and simmer, uncovered, stirring occasionally and scraping with a cooking spoon, until meat is tender, about 45 minutes. stir in beans and simmer 15 minutes to meld flavors. serve in bowls, adding a dollop of sour cream to taste.