Black Bean Chili With Sirloin And Asiago
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Black Bean Chili With Sirloin And Asiago
  Chili    Mexican    Beans  
Last updated 6/12/2012 1:08:55 AM. Recipe ID 35626. Report a problem with this recipe.
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      Title: Black bean chili with sirloin and asiago
 Categories: Beans/legum, Beef and ha, Cookbook, Mexican, Restaurant
      Yield: 8 Servings
 
      1 lb Dried black beans
      1 tb Whole cumin seeds
    1/2 ts Cayenne
      2 ts Paprika
      1 tb Dried oregano leaves
      1 sm Pasilla chile
      2 tb Olive oil
      1 lg Yellow onion, chopped
      1 ts Salt, plus more to taste
      1    Chipotle chile, chopped
      4    Cloves garlic, chopped
      4    Tomatoes, (large and ripe)
           -peeled, seeded, and chopped
      1    Green bell pepper, (medium
           -size) seeded and chopped
      1    Bay leaf
      1 lb Sirloin steak
    1/2 c  Cilantro, chopped
    1/2 c  Salsa fresca
    1/2 c  Asiago cheese, grated

MMMMM------------------------SALSA FRESCA-----------------------------
  1 1/2 lb Tomatoes, cored, seeded, and
           -cut into 1/2-inch dice
    1/4 c  Onion, finely chopped
    1/4 c  Cilantro, chopped
      1    Jalepeno chile, or serrano
           -chile, seeded, deveined,
           -and finely chopped
      3 tb Lime juice, fresh
           Salt and pepper, to taste
 
  To make Salsa Fresca: Mix all the ingredients together and let stand
  at least half an hour before serving. Use within 24 hours.
  
  1. Sort through the beans and discard any stones. Rinse well. Soak
  overnight.
  
  2. Toast the cumin seeds, cayenne, paprika, and oregano lightly in a
  large dry skillet over a medium flame. Do not let them burn. Remove
  and set aside.
  
  3. Remove the stem, seeds, and veins from the pasilla chile and grind
  the chile to a powder in a spice grinder or blender.
  
  4. Heat the oil in the same skillet and saute the onion until
  softened. Add 1 teaspoon salt and the chipotle chile, ground pasilla
  chile, toasted spices, garlic, tomatoes, and bell pepper and cook
  together for about 15 minutes.
  
  5. Drain the beans and place them in a large pot. Add the contents of
  the skillet and the bay leaf. Add water to cover by 2 to 3 inches.
  Bring to a boil, reduce the heat, and simmer until the beans are
  soft, 1 1/2 to 3 hours.
  
  6. When the beans are cooked, season to taste with salt. Grill the
  steak, cut it into cubes, and stir into the beans along with the
  cilantro. Serve in bowls, garnishing each serving with a tablespoon
  of salsa fresca and a tablespoon of grated cheese.
  
  Donna Nordin, Contemporary Southwest Cookbook MC formatted by Brenda
  Adams  posted mc-recipe 12/12/96
  
  NOTES : Served at Café Terra Cotta in Tucson and in Scottsdale,
  Arizona
  




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Recipe ID 35626 (Apr 03, 2005)

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