Primehouse sirloin chili
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Rating:
-1 (0 rated)
Servings:
Yield: 8 servings

Ingredients

    • 2 tbsp vegetable oil
    • 2 medium yellow onions, chopped into 1/4” dice
    • 1 shallot, diced fine
    • 2 tbsp fine-chopped garlic
    • 1 red bell pepper, diced 1/4”
    • 1 green bell pepper, diced 1/4”
    • 16 oz. coarse ground beef (70/30 or 80/20 blend)
    • 12 oz. sirloin (prime grade is best), cubed into 1/2” chunks
    • 1 pint peeled plum tomatoes (drain, but reserve juice)
    • 1/2 tsp fine-ground instant espresso
    • 1 cup tomato paste
    • 1 pint beef stock
    • 4 oz. dark brown sugar
    • 4 tbsp chili powder
    • 1 tbsp ground cumin
    • 1 tsp. dried oregano
    • 1 tsp. ground cayenne
    • 1/4 tsp. paprika
    • 1 tsp. ground coriander
    • 1 tsp. kosher salt
    • 1 quart kidney beans
    • 3 jalapeno peppers, seeded & chopped
    • 1 serrano pepper, seeded & chopped
    • 12 oz. dark beer (optional, but Guinness recommended)

Preparation

Baking Directions:

Heat oil in a heavy-bottomed stock pot over medium-high heat. Add ground beef and cook until browned thoroughly, drain off excess fat. Add sirloin, garlic, onions, shallots, green and red bell peppers and continue to cook for an additional 10 minutes, making sure to thoroughly brown the sirloin and get a good carmelization on the vegetables.Add the tomato paste, espresso and dried seasonings and sugar. Saute and thoroughly mix over medium heat for 10 minutes. Add beans, stock, beer and peppers and let simmer for 1 hour over medium-low heat, stirring the mixture every 10 minutes. Reduce heat to low and continue to simmer for additional 1 hour, using the reserved drained tomato juice to thin if needed.

Recipe tags

Easy American

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