Black Bean Sirloin Chili Topped With Jalapeno Corn Bread Crust Recipes

BLACK BEAN CHILI WITH CORNBREAD CRUST

Steps:

• Preheat oven to 375 degrees.
• Heat oil in a large skillet.
• Add garlic, jalapenos, and onion and saute until soft. About 5 minutes.
• Stir in remaining chili ingredients and bring to a boil.
• Reduce heat and simmer for about 10 minutes until chili is thickened.
• While chili is simmering, prepare cornbread.
• Combine dry ingredients in a medium sized bowl.
• Add cheese and mix well.
• In a small bowl, combine wet ingredients and stir well.
• Add to dry ingredients and stir just until combined.
• Spray a 10X10 casserole dish with spray oil.
• Pour chili in prepared dish.
• Pour cornbread batter over top.
• Bake 20 - 25 minutes until a toothpick inserted in the cornbread comes out clean.
• Cool for about 5 minutes and serve with sour cream and salsa, if desired.

CORN BREAD-TOPPED BLACK BEAN CHILI CASSEROLE

Steps:

• Heat oven to 375°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in black beans, mixed vegetables and salsa. Heat to boiling; cook over medium heat 5 minutes, stirring occasionally.
• In ungreased 2-quart casserole or 8-inch square (2-quart) glass baking dish, spread beef mixture. Make muffin mix as directed on pouch, using 2 tablespoons milk, 2 tablespoons butter and the egg. Drop batter by 8 spoonfuls onto chili mixture.
• Bake uncovered 20 to 25 minutes or until topping is golden brown.

SLOW-COOKER SIRLOIN AND BLACK BEAN CHIL

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the beef; cook 3 to 4 minutes, stirring frequently, until browned on all sides. Place beef in slow cooker. Repeat with remaining 1 tablespoon oil and beef.
• Stir black beans, diced tomatoes, seasoning blend, beer, chili powder, cumin and salt into slow cooker.
• Cover; cook on Low heat setting 8 hours. Top individual servings with chopped tomato and cheese. Garnish with green onions, jalapeños and lime wedges.

SIRLOIN THREE-BEAN CHILI

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook 1 pound of beef at a time in oil, stirring occasionally, until brown; remove from Dutch oven.
• Add onion and bell pepper to Dutch oven. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in remaining ingredients except beef.
• Cover and cook over medium heat 10 minutes. Stir in beef. Cook uncovered 3 to 8 minutes or until beef is tender.

SIRLOIN AND BLACK BEAN CHILI

Steps:

• 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.

BLACK BEANS AND CORN CHILI

Steps:

• Chop whole onion.
• Heat nonstick pan large enough to hold all filling ingredients until it is very hot. Reduce heat to medium-high, and add oil. Saute the onions until they begin to soften and brown.
• Meanwhile, mince the garlic and add. Wash, trim, seed and mince the jalapeno, and add. Stir in the cumin and chili powder.
• Drain and rinse the beans. When onions have softened, add the beans, oregano, tomatoes, beer and vinegar, and continue to cook at a simmer while preparing the rest of the meal.
• Wrap the tortillas in aluminum foil, and heat in a toaster oven about 5 minutes, until heated through.
• Wash, trim and slice scallions.
• Two minutes before it is time to serve the chili, add the corn and stir well to heat through. Season with salt and pepper. Serve the chili, topped with scallions and sour cream, with warm tortillas.

BLACK BEAN SIRLOIN CHILI

Steps:

• Heat the oil in a large soup pot over medium-high heat.
• Dry the sirloin with paper towels; sprinkle sirloin with salt and pepepr.
• Add the beef to the soup pot a few pieces at a time, browning meat evenly and removing pieces to a bowl when they are brown.
• Add in the onion, garlic, and jalapenos; stir/saute for about 3 minutes or until begin to soften.
• Add in the chili powder, cayenne, and cumin; stir/saute for 2-3 minutes (stir briskly to make sure spices don't burn).
• Return the beef to the soup pot; add in the soup mix and water, stirring to loosen any browned bits that may have stuck to the bottom of the pot.
• Bring to a boil, lower the heat to medium-low, and simmer, uncovered, for about an hour or until the beef is tender--stir occasionally.
• Taste the chili and adjust seasoning with salt and pepper.
• Stir in the beans; simmer 15 minutes.
• Serve chili in individual bowl with desired toppings.

BLACK BEAN SIRLOIN CHILI TOPPED WITH JALAPENO CORN BREAD CRUST

Steps:

• In a heavy 5-quart Dutch oven, heat the oil over high heat.
• Sprinkle the meat with salt and pepper, and brown it in batches, transferring it to a bowl with a slotted spoon as it is done, about 8-10 minutes.
• In the fat remaining, cook the onions, garlic, and jalapeno peppers over moderate heat, stirring until the onion is softened, about 3-5 minutes.
• Add the masa harina, chili powder, cayenne, and cumin.
• Cook the mixture over medium heat for 5 minutes.
• Gradually stir in the broth and browned beef, simmering the mixture uncovered, stirring occasionally, for 45 minutes.
• Stir in the beans.
• Transfer the chili to a 13 x 9 inch baking dish.
• Preheat the oven to 375°.
• Make the crust-in a large bowl, stir together the dry ingredients.
• Beat in the egg, milk, and butter.
• Fold in the corn, chopped peppers, and cheese.
• Pour the batter over the chili.
• Bake for 30 minutes or until the corn bread is golden brown and a pick comes out clean.