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Categories:
vegetable oil boneless sirloin salt onions garlic jalapeno pepper chili powder cayenne pepper ground cumin tomato beef soup water black beans toppings sour cream Cheddar cheese red onion jalapeno pepper guacamole fresh cilantro
Viewed: 45 - Published at: 5 years agoIngredients
- 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
- Toppings
- sour cream
- shredded cheddar cheese
- chopped red onion
- pickled jalapeno pepper
- guacamole
- chopped fresh cilantro
Method
- 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.
