MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Double Beef Chilli
Categories: Chilli, Stews, Beef, Beans, Chilies
Yield: 7 Servings

MMMMM---------------------------BEANS--------------------------------
1/2 lb Dried black beans; rinsed,
- soaked
3 cl Garlic; smashed
2 Bay leaves

MMMMM---------------------------CHILLI--------------------------------
2 tb Olive oil
1 Onion; chopped
3 cl Garlic; minced
2 lg Red peppers; roasted, peeled
- seeded, med dice
2 Jalapenos; minced
1/2 lb Ground beef
3/4 lb Top sirloin; in 1/2" dice
Kosher salt & black pepper
1/4 ts Cayenne pepper
1 tb Chilli powder
1 ts Ground cumin
1 1/2 ts Dried oregano
1/2 ts Smoked paprika
1/8 ts Cinnamon
28 oz Can whole tomatoes; chopped,
- w-1/2 of the can's liquid
1/2 Fresh orange; juiced
Cooked black beans (from
- above)
14 1/2 oz Can pinto beans
Chopped red onions; garnish
Sour cream; garnish
Shredded cheddar cheese;
- garnish

Adjust the heat on this basic beef chilli by adding more
jalapenos or cayenne. I used Rancho Gordo black beans,
which are wonderfully creamy and delicious. If you want to
use canned beans instead, that's fine, and it will cut
down significantly on the cooking time. Use about three
14.5-ounce cans, saving one can's worth of the bean
liquid, and draining and rinsing the other two. When you
add the beans and bean liquid, also add about 2 cups of
chicken broth. From Amanda Gold, Chronicle staff writer.

For the beans: Pour the beans plus their soaking liquid
into a stockpot, and add additional water to cover by 1-2
inches. Add the smashed garlic and bay leaves, and bring
to a boil. Lower heat and simmer for about 1 hour, until
the beans have softened but aren't fully cooked through
(they'll continue to cook in the chilli).

For the chilli: Heat the oil in a large Dutch oven or
stockpot over medium heat. Add onions and garlic and saute
for about 5 minutes, until onions have softened slightly.
Add red and jalapeno peppers, and continue to cook for
another 3-5 minutes. Transfer mixture to a bowl and set
aside.

Season meat with salt and pepper to taste. In the pot, add
the ground beef and top sirloin and saute until browned on
all sides, breaking up ground beef as you go, about 4
minutes.

Add onion and pepper mixture back into the pot and stir to
combine. Add the 3/4 teaspoon salt, 1/2 teaspoon pepper
and the cayenne pepper through the cinnamon, and stir
until the spices are evenly distributed.

Pour in the tomatoes and juice, fresh orange juice and
cooked black beans plus 3 cups of bean cooking liquid (add
chicken broth or water if you don't have enough). Stir
well, and simmer over medium-low heat for about 1 1/2-2
hours, until meat is tender, liquid has thickened and
beans are fully cooked through. If you are using canned
black beans, cooking time will be less. Add kidney beans
with the bean liquid in the last 30 minutes of cooking.
Season to taste with salt and pepper.

Serve with chopped red onions, sour cream and shredded
cheese.

Serves 6-8

URL: http://sfgate.com

MM Format by Dave Drum - 22 October 2009

Uncle Dirty Dave's Archives

MMMMM

... "Art is either plagiarism or revolution." -- Gauguin

--- BBBS/Li6 v4.10 Dada-1
* Origin: Prism bbs (1:261/38)