Primehouse Sirloin Chili
- Ready In:
- 2hrs 30mins
- Ingredients:
- 24
- Serves:
-
8
ingredients
- 2 tablespoons vegetable oil
- 2 medium yellow onions, chopped 1/4 '' dice
- 1 shallot, diced fine
- 2 tablespoons garlic, fine chopped
- 1 red bell pepper, diced 1/4 ''
- 1 green bell pepper, diced 1/4
- 16 ounces coarse ground beef (70/30 or 80/20 blend)
- 12 ounces sirloin, cubed into 1/2 chunks (prime grade is best)
- 1 pint plum tomato (drain, but reserve juice)
- 1⁄2 teaspoon instant espresso, fine-ground
- 1 cup tomato paste
- 1 pint beef stock
- 4 ounces dark brown sugar
- 4 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne pepper
- 1⁄4 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 quart kidney bean
- 3 jalapeno peppers, seeded & chopped
- 1 serrano pepper, seeded & chopped
- 12 ounces dark beer (optional, but Guinness recommended)
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.
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