DAVE’S FCD’S BLACK BEAN and SIRLOIN CHILI

By carvalhohm

Ingredients

• 1/4 cup olive oil
• 3 pounds boneless tri tip, cut into 1 inch cubes
• 1 large onion, chopped
• 2 Tbsp. garlic, minced
• 3 whole fresh jalapenos, chopped fine with seeds
• 1/3 cup Masa Harina, corn flour
• 1/3 cup, plus 1 tsp. chili powder
• 1/2 tsp. cayenne pepper
• 1/2 tsp. ground cumin
• 1/2 tsp. white pepper
• 2 tsp Kosher salt
• 2 14 oz cans Swanson’s beef broth
• 1/2 cup water
• 2 15 oz cans black beans, drained & rinsed
• 1 15 oz can kidney beans, drained & rinsed (optional)
• 1 29 oz can hominy, drained (optional)

Preparation

Step 1

In a heavy pot, brown the meat with olive oil on med-high heat.

Remove meat but don’t discard the rendered oil.

Add onion, garlic, jalapeno and cook until soft. Add Masa Harina and all spices and stir often (so it won’t burn) for five minutes (this is an important step).

Add broth & meat and bring to a boil.

Lower heat and simmer uncovered until meat is tender (45 minutes).

Skim off some of the fat if needed.

Stir in beans and simmer 15 minutes.