sirloin and black bean chili

How To Make sirloin and black bean chili

• Step 1
  Put butter and canola oil in a chili pot or large Dutch oven over medium heat until hot.
• Step 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.
• Step 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.
• Step 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.
• Step 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.
• Step 6
  After chili has cooked for a bit, taste and adjust seasonings to your personal taste. Serve with fresh, buttered cornbread.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!