Spacer Sirloin and Black Bean Chili
  | Asymmetry | Cooking | Sirloin and Black Bean Chili |



2 Tbsp olive oil
1 1/2 lbs sirloin steak, 3/4 inch thick, cut into cubes
1 large onion, chopped
1 medium green bell pepper, seeded and chopped
3 garlic cloves, minced
2 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 c beef broth
1 can (8 oz.) tomato sauce
1 can (15 oz.) black beans, drained and rinsed
1/4 tsp salt
1/4 tsp freshly ground pepper
shredded cheddar cheese, sour cream, and scallions for garnish
rice for serving over


  1. In a large dtuch oven or flameproof casserole, heat 1 Tbsp oil over high heat. In two batches (use more oil if needed), add the steak and cook, turning occasionally, until seared, about 5 minutes. Transfer to a plate and set aside.
  2. Add the remaining tablespoon of oil and heat. Stir in the onion, bell pepper, and garlic, and cover. Reduce the heat to medium and cook until the onion softens, about 5 minutes.
  3. Return the steak to the dutch oven. Add the chili powder, cumin, and oregano and stir for 1 minute. Stir in the beef broth and tomato sauce, bring to a simmer and cover. Reduce the heat to medium-low and simmer 5 minutes. Stir in the black beans and cook until heated through, about 3 minutes. Season with salt and pepper.

Serves 4-6

Rick Rodgers, On Rice. (San Francisco: Chronicle Books, 1997), 88.

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© 2000 Rebecca J. Stevenson