Yeah, that's right, I won an award. I entered my chili recipe in Cuisinart's stand mixer recipe contest, and ended up winning a wine cellar, a popcorn popper, and a blender. Sadly, I feel the need to keep that cellar well stocked, which can be a bit pricey. Nevertheless, below is my award winning chili recipe. If you don't like things really spicy as my husband and I do, you may want to cut back on the chipotles a bit. I love the tender chunks of sirloin in this instead of ground beef.
Black Bean and Chipotle Chili
1/3 cup olive oil
2 pounds petite tender or boneless sirloin, cut into 1/2 inch cubes
2 tablespoons Worcestershire sauce
1 tablespoon creole seasoning such as Tony Chachere's
2 cups chopped Vidalia onion
2 tablespoons minced garlic
1 6oz. can chipotle peppers in adobo
1/3 cup masa harina
1/3 cup plus 1 teaspoon chili powder
1/2 teaspoon cayenne
1 tablespoon cumin
1 teaspoon cinnamon
4 cups low sodium beef broth
3 14.5 oz cans black beans, rinsed and drained
1 28 oz. can diced tomatoes, undrained
grated mild cheddar for garnish
finely chopped red onion for garnish
After cutting beef into cubes, drizzle with the Worcestershire sauce and creole seasoning. Empty all chipotles and adobo into a food processor, and puree. In a heavy kettle heat the oil over medium high heat until hot, and brown beef in batches, transferring browned beef with slotted spoon to a bowl. In the rendered fat, cook the onion, garlic, and chipotle/adobo puree until onion is softened. Add the Masa Harina, chili powder, cayenne, cumin, and cinnamon. Cook the mixture, stirring for 5 minutes. Add the broth, tomatoes and beef, simmering uncovered for 45 minutes, or until beef is tender. Stir in beans and simmer the mixture for 15 minutes, or until beans are hot through. Serve the chili garnished with cheese and red onion.
Comments