Black Bean And Sirloin Chili Fog City Diner Recipes

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HEARTY SIRLOIN CHILI



Hearty Sirloin Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 18

2 tablespoons vegetable oil
1/2 cup flour
Salt and pepper
2 pounds sirloin, bite size chunks
2 large onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 jalapenos, seeded and chopped
3 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
12-ounce bottle ale
2 cups low-sodium beef stock
4 cups crushed tomatoes
2 cups canned black beans, drained and rinsed
2 cups canned kidney beans, drained and rinsed
Garnish: Shredded Cheddar, red onion, scallions, sour cream

Steps:

  • Heat oil in large heavy pot over medium high heat. In a pie plate combine salt, pepper and flour with a fork. Toss sirloin cubes with flour to coat. Shake off excess flour. Brown sirloin in pot on all sides and remove meat to a plate. If necessary add more oil to pan and add onions. Cook onions over medium heat until they begin to soften. Stir in green, red and jalapeno peppers and cook for 3 to 5 minutes. Add chili powder, cumin and oregano. Return browned meat to pan and pour in beer and beef stock. Bring to a boil and cover and reduce heat to a simmer. Cook for 45 minutes or until meat is tender. Add crushed tomatoes and cook for 20 minutes. Stir in black and kidney beans and gently simmer for 10 minutes. Garnish with Cheddar, onion, scallions and sour cream.

BLACK BEAN AND SIRLOIN CHILI FOG CITY DINNER



BLACK BEAN AND SIRLOIN CHILI FOG CITY DINNER image

Categories     Beef

Yield 8 servings

Number Of Ingredients 15

1/3 cup olive oil
2 pounds boneless sirloin, cut into 1/2 inch cubes
2 cups chopped yellow onion
2 tablespoons minced garlic
5 fresh jalapeno peppers, seeded and chopped fine (wear rubber gloves)
1/3 cup Masa Harina (corn tortilla flour mix, available at Mexican markets and some specialty food shops)
1/3 cup plus 1 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon white pepper
2 teaspoons salt
4 cups beef broth
2 cups cooked black beans, rinsed and drained if canned
grated mild cheddar cheese for garnish
minced red onion for garnish

Steps:

  • In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the sirloin in batches, transferring it as it is browned with a slotted spoon to bowl. In the fat remaining in the kettle cook the yellow onion, the garlic and jalapeno peppers over moderate heat stirring until the onion is softened, add the Masa Harina, the chili powder, the cayenne, the cumin, the white pepper and the salt, and cook the mixture stirring for 5 minutes. Add the broth and the sirloin and simmer the mixture, uncovered stirring occasionally for 45 minutes, or until the meat is tender. Stir in the beans, simmer the mixture for 15 mintues and serve the chili garnished with the cheddar cheese and the red onion.

BLACK BEAN AND SIRLOIN CHILI FOG CITY DINER



BLACK BEAN AND SIRLOIN CHILI FOG CITY DINER image

Categories     Soup/Stew     Beef     Super Bowl     Simmer

Yield 8 servings

Number Of Ingredients 15

1/3 cup olive oil
2 pounds boneless sirloin, cut into 1/2 inch cubes
2 cups chopped yellow onions
2 tablespoons minced garlic
5 fresh jalapeno peppers, seeded and chopped fine (wear rubber gloves)
1/3 cup *Masa Harina (corn tortilla flour mix, available at Mexican markets and some specialty food shops)
1/3 cup plus 1 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon white pepper
2 teaspoons salt
4 cups beef broth
2 cups cooked black beans, rinsed and drained if canned
grated mild cheddar for garnish
minced red onion for garnish

Steps:

  • Inn a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the sirlion in batches transferring it as it is browned with a slotted spoon to a bowl. In the fat remaining in the kettle cook the yellow onion, the garlic and the jalapeno peppers over moderate heat, stirring until the onion is softened, add theMasa Harina, the chili powder, the cayenne, the cumin, the white pepper and the salt and cook the mixture stirring for 5 minutes. Add the broth and the sirlion and simmer the mixture uncovered stirring occasionally for 45 minutes or until the meat is tender. Stir in the beans simmer the mixture for 15 minutes and serve the chili garnished with the cheddar and the red onion

FANTASTIC BLACK BEAN CHILI



Fantastic Black Bean Chili image

I never knew what I was missing until my mother-in-law made this! Everyone begged her for the recipe. A nice and easy way to feed a crowd. Thanks to my mother-in-law this has become a favorite dish! Can be frozen very well and doubled for a larger crowd. Top with your favorite shredded cheese.

Provided by Rebecca Slone

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 1h35m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 (14.5 ounce) can crushed tomatoes
1 ½ tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar

Steps:

  • Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 44.1 g, Cholesterol 55.8 mg, Fat 9.2 g, Fiber 17.5 g, Protein 29.6 g, SaturatedFat 2.1 g, Sodium 969.2 mg, Sugar 1 g

BLACK BEAN SIRLOIN CHILI



Black Bean Sirloin Chili image

Make and share this Black Bean Sirloin Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories     Steak

Time 2h21m

Yield 8 serving(s)

Number Of Ingredients 18

2 tablespoons vegetable oil
2 1/2 lbs boneless sirloin, trimmed of fat and cut into 1/2-inch pieces
1 1/2 teaspoons salt
1 1/2 cups chopped onions
5 garlic cloves, minced
1 cup seeded and chopped jalapeno pepper
1/4 cup chili powder
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 (2 ounce) envelopes tomato beef soup mix (Knorr)
5 cups water
2 (15 ounce) cans black beans, drained and rinsed
sour cream
shredded cheddar cheese
chopped red onion
pickled jalapeno pepper
guacamole
chopped fresh cilantro

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.

Nutrition Facts : Calories 529.1, Fat 26.5, SaturatedFat 9.4, Cholesterol 127.5, Sodium 570.2, Carbohydrate 24.8, Fiber 8.8, Sugar 2, Protein 47.3

SLOW-COOKER SIRLOIN AND BLACK BEAN CHIL



Slow-Cooker Sirloin and Black Bean Chil image

This hearty chili features beef, tomatoes and Progresso® black beans - a flavorful slow cooked dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h15m

Yield 6

Number Of Ingredients 14

2 tablespoons vegetable oil
2 lb boneless beef top sirloin, cut into 1-inch cubes
3 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) diced tomatoes with green chiles, undrained
1 bag (10 to 12 oz) frozen onions, celery, bell pepper and parsley seasoning blend, thawed
1 bottle (12 oz) dark beer, room temperature
2 tablespoons chili powder
3 teaspoons ground cumin
1 teaspoon salt
1 medium tomato, chopped
1 cup crumbled queso fresco cheese
Sliced green onions, if desired
Sliced red jalapeño chiles, if desired
Lime wedges, if desired

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.

Nutrition Facts : Calories 510, Carbohydrate 42 g, Fiber 10 g, Protein 46 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 950 mg

BLACK BEAN CHILI WITH SIRLOIN AND ASIAGO



Black Bean Chili With Sirloin and Asiago image

Make and share this Black Bean Chili With Sirloin and Asiago recipe from Food.com.

Provided by Chef GreanEyes

Categories     Steak

Time 11h45m

Yield 8 , 8 serving(s)

Number Of Ingredients 17

1 lb dried black beans
1 tablespoon ground cumin
1/2 teaspoon cayenne
2 teaspoons paprika
1 tablespoon dried oregano
1 dried pasilla pepper (you can substitute ancho or New Mexican red)
1 bay leaf
1 tablespoon oil
1 yellow onion, peeled and chopped
4 garlic cloves, peeled and minced
1 green bell pepper, seeded, deribbed, and finely chopped
4 large tomatoes, cored and roughly chopped
salt and pepper
3 jalapeno chilies, seeded, deribbed, and finely chopped
1/2 cup cilantro leaf
1 lb grilled sirloin steak, cut into 1/2in cubes
6 tablespoons grated asiago cheese or 6 tablespoons fontina

Steps:

  • Pour the beans into a colander and rinse under running water, sorting through them to remove any small stones. Either soak the beans in water to cover overnight, or bring them to a boil in water to cover, boil 2 min, and then turn off the heat, cover the pot, and allow then to soak for 1 hour, If using the latter method, the cooking should continue promptly.
  • Heat a dry skillet over med heat and toast the cumin, cayenne, paprika, and oregano until they start to become fragrant. Be careful not to let them burn.
  • Grind the pasilla chili and bay leaf to a fine powder in a clean coffee or spice grinder or in a blender. Set aside.
  • Heat the oil in a saucepan and saute the onion, garlic, and green pepper over med heat until they are soft and translucent, about 5 minute Add the toasted spices, ground spices, tomatoes, and a sprinkling of salt and pepper, and saute for 15 min, stirring occasionally.
  • Add the vegetable mix to the beans, along with water to cover by 4 inches. Cook on top of the stove, covered, for 11/2-2 hours, or until the beans are tender. Adjust seasoning, and add the chopped cilantro and the jalapenos, along with the cubes of sirloin, and simmer for 10 minute
  • Serve in bowls with a sprinkling of asiago cheese on each.

Nutrition Facts : Calories 437.3, Fat 16.1, SaturatedFat 5.6, Cholesterol 55.5, Sodium 52.1, Carbohydrate 44.7, Fiber 11.2, Sugar 5.6, Protein 30.1

BLACK BEAN CHILI



Black Bean Chili image

A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.

Provided by JANED

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 40m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups chicken broth or vegetable broth
1 teaspoon salt

Steps:

  • Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
  • Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g

CHICKEN CHILI WITH BLACK BEANS



Chicken Chili with Black Beans image

Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. -Jeanette Urbom, Louisburg, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 10 servings (3 quarts).

Number Of Ingredients 13

1-3/4 pounds boneless skinless chicken breasts, cubed
2 medium sweet red peppers, chopped
1 large onion, chopped
3 tablespoons olive oil
1 can (4 ounces) chopped green chiles
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) Italian stewed tomatoes, cut up
1 cup chicken broth or beer
1/2 to 1 cup water

Steps:

  • In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.

Nutrition Facts : Calories 236 calories, Fat 6g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

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