Sirloin and Black Bean Chili

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Book Description

So, okay, Cindy Pawlcyn adds butter to her mashed potatoes before she adds the milk, which is all backwards according to those who have initiated intense experiments to resolve such issues. But so what? Her food (it's her name on the cover of the cookbook, even though any food coming out of a restaurant as popular and free-spirited as the original Fog City Diner in San Francisco

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Fog City Diner Cookbook

Authors: Cindy Pawlcyn

Date: February 1998

ISBN: 0898159997

Publisher: Ten Speed Press

Paperback

ORDER/INFO

Sirloin and Black Bean Chili
Recipe from: Fog City Diner Cookbook
by Cindy Pawlcyn
Cookbook Heaven at Recipelink.com

This recipe makes a really thick hearty chili. For one thing, we use a cut of beef that doesn't quickly dissolve into shreds. And then we thicken the chili with a little masa harina, a flour made from finely ground, dried corn. The masa gives this dish a more interesting flavor than regular flour would, but if you can't get masa, a mixture of cornmeal and regular flour will also work. One time at home when I didn't have any masa harina, I used shredded stale corn tortillas to thicken the chili, and it worked very well. To give the dish a richer flavor, I like to use an assortment of pure chile powders rather than just one kind. You can find them in Hispanic markets (or look in the ethnic foods section in your local market). You can serve the chili with steamed rice. This chili is the base for our chili dogs.

Serves 6

8 ounces (1 1/4 cups) dried black beans
4 cups water
3 tablespoons peanut oil or olive oil
1 1/2 pounds sirloin, top or bottom round, trimmed of fat, cut into 1/2-inch by 1- to 2-inch chunks
2 to 4 cloves garlic, minced
2 medium onions, diced
1 to 3 jalapeno chiles, minced
1/3 cup masa harina
1/3 cup ancho chile powder, or pure New Mexico or Anaheim chile powder
2 bay leaves
1/2 to 1 teaspoon cayenne powder
1 teaspoon cumin, toasted and ground
4 cups Chicken Stock or Veal Stock
4 to 6 tablespoons Chile Paste, optional
Kosher or sea salt to taste
Freshly ground pepper to taste
Garnish:
6 to 8 ounces grated white cheddar or Monterey Jack cheese
4 tablespoons minced sweet red onion or scallions
6-12 sprigs cilantro or chopped chives

Wash the beans and check them for stones. Soak the beans in water overnight.
Drain and place them in a pot with 4 cups water. Bring to a boil, turn off the heat, skim off any foam, and let sit for 30 minutes.
Return the pot to a boil, reduce the heat, and simmer for 30 to 40 minutes or until the beans are tender. As the beans are cooking, add more water if necessary to keep them suspended. Drain and reserve.
Heat 2 tablespoons of the oil in a large pot, and brown the meat in batches so that it doesn't steam in its own juices but is allowed to caramelize. Remove the meat and set it aside.
Using the same pot, heat the remaining tablespoon of oil and saute the garlic, onions, and chiles until tender, about 8 to 10 minutes. Add the masa harina, chile powder, bay leaves, cayenne, and cumin. Cook, stirring for 3 to 5 minutes. Add the reserved meat, stock, and optional Chile Paste. Cook for a further 20 to 30 minutes, until the meat is tender and the flavors are melded. Add the beans, salt, and pepper and cook until hot throughout and thick. If it becomes too thick, add stock or water to thin. Remove the bay leaves before serving. Serve the chili sprinkled with cheese, red onions, and cilantro.

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