Chilly Weather Sirloin Chili

 

Chilly Weather Sirloin Chili

Serves 6 - 10
Meal type Lunch, Main Dish, Soup
Misc Pre-preparable, Serve Hot

Ingredients

  • 20 Roma tomatoes (fresh from the garden is best!)
  • olive oil to drizzle
  • 2 teaspoons kosher salt (divided)
  • 1 1/2 teaspoon ground black pepper (divided)
  • 2 tablespoons brown sugar
  • .5 teaspoon red pepper flakes
  • 2 tablespoons olive oil (for browning meat)
  • 2lb sirloin steak (cut into 1.5 inch cubes~)
  • 4 teaspoons yellow corn meal
  • 2 teaspoons chili powder (divided)
  • 1 tablespoon cocoa powder (divided)
  • 1 1/2 teaspoon ground cinnamon (divided)
  • 3 cups Spanish onion (diced)
  • 3 Hungarian peppers (diced)
  • 1 cup water
  • 6 cloves garlic (minced)
  • 3 thin slices tomato paste
  • .5 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 tablespoon cumin
  • 3 cups chicken broth ((I prefer low sodium))
  • 1 can black beans (drained and rinsed)
  • 1 can red beans (drained and rinsed)

Note

mmm mmm mmm blog at www.cookeatentertain.com

Directions

Roasting Tomatoes
1. Cut Roma tomatoes in half and place cut side up on a greased half sheet pan.
2. Drizzle lightly with olive oil and sprinkle with 1 1/2 tsp. salt, 1 tsp. pepper, 2 Tbsp. brown sugar and 1/2 tsp. red pepper flakes.
3. Place in a preheated 350 degree oven and roast for 40 - 60 minutes until caramelized.
4. Allow to cool and remove skins.
The skins can be removed ahead of time using in boiling water, but I find this way less time-consuming and just as easy and it doesn't result in somewhat gritty or mealy tomatoes.
Browning Meat
5. Place the cubed sirloin, 1/2 tsp. salt, 1/2 tsp. pepper, 4 tsp. cornmeal, 1 tsp. chili powder, 1/2 tsp. cinnamon and 1 tsp. cocoa powder in a large bowl and toss well to coat.
6. In a heavy bottom dutch oven, heat 2 Tbsp olive oil. Add 1/3 of the meat and cook over medium high heat, browning on all sides.
7. Remove browned meat and repeat with the remaining meat until all meat is browned and removed to a bowl.
Cooking Veggies
8. Using the same pan in which you browned the meat (which should have nice brown bits on the bottom), add the onion, peppers and 1 cup of water to deglaze the pan.
9. Stirring frequently, cook over medium high heat until water evaporates and onions are translucent - about 10 minutes.
10. Add garlic to the pan and cook, stirring for one minute more.
Making Sauce
11. Add the tomato paste, 1 tsp. chili powder, 1 tsp. cinnamon, 1/2 tsp. cayenne pepper, 1 tsp. paprika, 2 tsp. cocoa powder and 1 Tbsp. cumin to the pan and cook with veggies to caramelize for about 2 minutes.
12. Add browned meat back into pan.
13. Add chicken broth, roasted tomatoes and beans. Bring to a boil, reduce heat to medium low (low if you have particularly hot burners) and simmer for at least 30 minutes.
The Finished Product
14. Serve over rice and enjoy!

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