Wine Country Chunky Sirloin Chili

"This chili recipe was inspired by the cuisines served in the global wine producing regions. Time honored technique with unique ingredients were used keeping true to the expectations of chili aficionados. This chili recipe pairs well with a Pinot Noir Varietal. Chunks of sirloin are seasoned with a blend of spices including smoked cumin, paprika, ground ancho chili and Masa Harina. Seared in a cast iron pot., simmered in a beef broth , a variety of chilies, tomatoes and black beans. Garnished with Orange Spiked Crema, blended cheese, tomatoes, green onions and lime. Accompanied by warm flour tortillas"

Prep Time

30 Minutes

Cook Time

90 Minutes

Paired With

Main Protein

Beef

Ingredients

IngredientQuantity
Chili powder 2 1/2 Tablespoons, 2 1/2 teaspoon, 2 teaspoon, 1 teaspoon, 1 teaspoon, 1/4 teaspoon, 1/4 cup, 2 LB, 1/3 cup, 1 cup, 1 Tablespoon, 1 1/2 teaspoon, 1/4 teaspoon, 4 cups, 15 oz can, 1/2 cup, 1/4 cup, 2-15 oz cans, 1 cup, 2 Tablespoons, 2 teaspoons, 1 cup, 1/2 cup, 1/4 cup, 4, 4, 12
Smoked cumin
Smoked paprika
Garlic powder
Kosher salt
Ancho chili powder
Masa Harina
Beef Sirloin Cubed, 1 1/2 “
Vegetable oil
Onion, diced
Garlic, chopped
Mexican oregano
Serrano chili, seeded, minced
Beef broth
Canned tomato w/green chilies
Ketchup
Worcestershire sauce
Canned black beans, drained, rinsed
Sour cream
Orange juice
Orange zest grated
Monterey Jack Cheddar cheese, grated
Tomatoes, seeded, diced
Green onions, diagonally sliced
Cilantro sprigs
Lime wedge
Warm flour tortilla

Directions

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In a bowl combine all of the spices, mixing well. Measure out 2 Tablespoons, evenly mix with the Masa Harina.

In small batches evenly coat all of the beef cubes with the spice blend and arrange in a single layer on a flat plate.

Heat about 1/3 of the vegetable oil in a large Cast Iron Dutch Oven until very hot but not smoking. In batches place the beef cubes in a single layer on the bottom of the pot pot, evenly brown on all sides. Remove the beef and reserve in a bowl. Continue cooking until all of the beef has been browned, adding additional oil if necessary.

To the pot heat any remaining oil with the onions, garlic and serrano pepper. Sauté until the onions are lightly caramelized stirring frequently with a wooden spoon.

Add the seared beef cubes with any accumulated drippings into the chili.

Stir into the chili the beef broth, canned tomatoes & Chilies, Ketchup & Worcestershire Sauce. Gently simmer the chili on low heat stirring occasionally.

Simmer for approximately 1 Hour and 20 minutes.

Add the rinsed black beans to the chili and continue to cook for an additional 10-15 minutes. Before serving using a ladle remove any accumulated oil from the surface of the chili.

Place the sour cream, orange juice and orange zest into a bowl, stir to mix

Into 6 decorative evenly divide the chili, garnish the top of each bowl of chili with a dollop of the Orange Sour Cream.Attractively garnish each bowl with the diced tomatoes, Mexican Cheddar Cheese Blend, green onions, cilantro sprig and a lime wedge. Serve warm flour tortillas on the side.