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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 pound Dry red beans

  3. 1 pound Top sirloin

  4. 1 pound Chili-grind beef

  5. 2 large Spanish onions -- diced

  6. 3 pound Tomatoes -- cubed

  7. 16 Ounces tomato puree

  8. 5 cloves Garlic, minced

  9. 12 Ounces stale Mexican Beer

  10. 2 Teaspoon Ground cumin

  11. 2 Teaspoon Ground coriander

  12. 2 Teaspoon Mexican oregano

  13. 3 Teaspoon Chili powder

  14. 3 Bay leaves

  15. Salt

  16. White pepper

Instructions Jump to Ingredients ↑

  1. Rinse and cook beans in water to cover until just tender, about 1 1/2hours or according to package directions. Set aside.

  2. Trim fat from sirloin. Cut into 1/2-inch cubes and saute in dry panuntil browned. Remove beef cubes and add ground beef. Saute until brownedand crumbly. Drain off excess fat. Return sirloin cubes to pan and addonions, tomatoes, tomato puree, garlic and beer. Add cumin, coriander,oregano, chili powder and bay leaves. Season to taste with salt and whitepepper.

  3. Bring to boil. Reduce heat, cover and simmer 1 1/2 to 2 hours. Addbeans to chili mixture and simmer until reheated or serve beans on side.

  4. Discard bay leaves and correct seasonings, if necessary.

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