Black Bean And Sirloin Chili Fog City Dinner

• 1/3 cup olive oil
• 2 pounds boneless sirloin, cut into 1/2 inch cubes
• 2 cups chopped yellow onion
• 2 tablespoons minced garlic
• 5 fresh jalapeno peppers, seeded and chopped fine (wear rubber gloves)
• 1/3 cup Masa Harina (corn tortilla flour mix, available at Mexican markets and some specialty food shops)
• 1/3 cup plus 1 teaspoon chili powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cumin
• 1/2 teaspoon white pepper
• 2 teaspoons salt
• 4 cups beef broth
• 2 cups cooked black beans, rinsed and drained if canned
• grated mild cheddar cheese for garnish
• minced red onion for garnish

1. 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 bowl. In the fat remaining in the kettle cook the yellow onion, the garlic and jalapeno peppers 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.
2. Add the broth and the sirloin and simmer the mixture, uncovered stirring occasionally for 45 minutes, or until the meat is tender.
3. Stir in the beans, simmer the mixture for 15 mintues and serve the chili garnished with the cheddar cheese and the red onion.

olive oil, boneless sirloin, yellow onion, garlic, jalapeno peppers, flour mix, chili powder, cayenne, ground cumin, white pepper, salt, beef broth, black beans, cheddar cheese, red onion

Taken from www.epicurious.com/recipes/member/views/black-bean-and-sirloin-chili-fog-city-dinner-50003347 (may not work)