Recipe: Fog City Diner Sirloin and Black Bean Chili (used for FCD chili dogs)

SIRLOIN AND BLACK BEAN CHILI

"You can serve the chili with steamed rice. This chili is the base for our chili dogs.

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)."

8 ounces (1 1/4 cups) dried black beans
4 cups water
3 tablespoons peanut oil or olive oil, divided use
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 ground 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
GARNISHES:
6 to 8 ounces grated white cheddar or Monterey Jack cheese
4 tablespoons minced sweet red onion or scallions
6 to 12 sprigs fresh cilantro or chopped chives
Hot cooked rice or hot dogs (optional, for serving)

TO PREPARE THE BEANS:
Wash the beans and check them for stones. Soak the beans in water overnight.

WHEN READY TO COOK:
Drain the beans 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.

TO MAKE THE CHILI:
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 1 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.

TO SERVE:
Serve the chili sprinkled with cheese, red onions, and cilantro. Serve over hot cooked rice or on hot dogs, if desired.

Makes 6 servings
Adapted from source: Fog City Diner Cookbook by Cindy Pawlcyn