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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Jan
Servings: 8
This recipe, from the original Fog City Diner in SF, was published in Gourmet several years ago. It has always been a big hit when I have served it.
⅓ cup olive oil
2 pounds boneless sirloin, cut into ½ inch cubes
2 cups chopped yellow onion
2 tablespoon minced garlic
5 fresh jalapeño peppers, seeded and chopped fine
⅓ cup Masa Harina (corn tortilla flour mix)
⅓ plus 1 teaspoon. chili powder
½ teaspoon cayenne
½ teaspoon ground cumin
½ teaspoon white pepper
2 teaspoon salt
4 cups beef broth
2 cups cooked black beans, rinsed and drained if canned
grated mild cheddar for Garnish
minced red onion for garnish
In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the sirloin in batches, transferring it as it is browned with a slotted spoon to a bowl. In the fat remaining in the kettle cook the yellow onion, the garlic and the jalapeños over moderate heat, stirring, until the onion is softened, add the Masa Harina, the chili powder, the cayenne, the cumin, the white pepper, and the salt, and cook the mixture, stirring for 5 minutes. Add the broth and the sirloin and simmer the mixture, uncovered, stirring occasionally for 45 minutes, or until the meat is tender. Stir in the beans, simmer the mixture for 15 minutes, and serve the chili garnished with the cheddar and the red onion.