sirloin and black bean chili

How To Make sirloin and black bean chili

• 1

  Put butter and canola oil in a chili pot or large Dutch oven over medium heat until hot.
• 2

  While butter and oil are heating, chop the onion, green pepper and celery in regular dice. Finely dice the garlic and jalapeno; add all the diced vegetables, except the garlic, to the hot pan and saute until softened, about 10 minutes. Add the garlic the last minute or so of cooking. TIP: The seeds and ribs inside the jalapenos contain most of the heat; remove all or part of them to suit your personal taste.
• 3

  Crumble the ground sirloin over the vegetables, chop and stir until no longer pink. NOTE: The ground sirloin I used had been made at home from whole sirloins we purchased on sale and was very lean. If using store-packaged ground sirloin or other ground meat, you may want to brown the meat in a separate pan so that you can drain excess oil, then add to the softened vegetables.
• 4

  Add the petite-diced tomatoes, tomato paste and beef broth; stir to mix thoroughly. Add the salt, ground pepper, cumin and chili powder, stirring to combine.
• 5

  Drain and rinse the black beans then add to the chili mixture. Stir once more and bring to a boil; reduce heat and simmer over low for about 5 or 6 hours. TIP: The chili will be "done" much sooner than that, but like all sauces and stews, the flavors only improve with extended cooking times.
• 6

  After chili has cooked for a bit, taste and adjust seasonings to your personal taste. Serve with fresh, buttered cornbread.
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