Sirloin Three-Bean Chili

[Draggingtree]

Sirloin Three-Bean Chili

Make beefy chili a cut above the rest. With sirloin and three kinds of beans, you've found a chili that will satisfy hearty appetites.

 

Ingredients

1 tablespoon vegetable oil

2 lb boneless beef sirloin, cut into 1-inch cubes

1 large onion, coarsely chopped (1 cup)

1 medium green bell pepper, coarsely chopped (1 cup)

2 cans (28 oz each) Muir Glen™ organic diced tomatoes, undrained

1 can (15 oz) pinto beans, drained, rinsed

1 can (19 oz) Progresso™ red kidney beans, drained, rinsed

1 can (15 or 19 oz) Progresso™ black beans, drained, rinsed

1 cup Progresso™ beef flavored broth (from 32-oz carton)

1 1/2 tablespoons ground cumin

1 tablespoon chili powder

 

Directions

1 In 4-quart Dutch oven, heat oil over medium-high heat. Cook 1 pound of beef at a time in oil, stirring occasionally, until brown; remove from Dutch oven.

2 Add onion and bell pepper to Dutch oven. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in remaining ingredients except beef.

3 Cover and cook over medium heat 10 minutes. Stir in beef. Cook uncovered 3 to 8 minutes or until beef is tender.

 

http://www.bettycrocker.com/recipes/sirloin-three-bean-chili/069dfc79-d665-4403-b9db-ae0b1e51c0b4

[Draggingtree]

Bob Horton's Chili

Bob Horton, author of Basic Texas Red, has participated in one or the other of the Terlingua cookoffs each year since 1990. Bob's competition chili is a little spicier than this toned-down version, which he created for eating by the bowlfuls.

• 6 T. chili powder
• 3 T. onion powder
• 2 tsp. garlic powder
• 1/2 tsp. black pepper
• 1/2 tsp. ground cayenne
• 1/2 tsp. ground oregano
• 1 T. paprika
• 3/4 tsp. salt (or salt to taste)
• 1 tsp. Accent (MSG) (optional)
• 3 lbs. lean, boneless beef roast or round steak, diced or coarsely ground
• 1 (8-oz) can tomato sauce
• 1 (14 1/2-oz) can chicken broth
• 1 (14 1/2-oz) can beef broth
• 1 T. ground cumin
• 1 T. brown sugar

Combine first 9 ingredients in a small bowl; divide into thirds, and set aside. Brown the meat in a large pot; drain well. Add tomato sauce, chicken broth, and beef broth, and simmer, covered, 2 hours, or until meat is tender, adding 1/3 of the chili powder mixture after each half-hour of cooking. Add cumin and brown sugar with the last portion of the chili powder mixture. (Chili should cook about 30 minutes longer.) Yield: 6 cups.

 

 

http://texashighways.com/recipes-soups-salads/item/1126-bob-horton-s-chili

[Draggingtree]

Al Hopkins' Chili

Al Hopkins became involved in chili cookoffs in the late 1970's, when he worked for Wild Brand Chili, a cookoff sponsor. Now retired, Al continues to enter chili contests in Central Texas and to coordinate the Original Terlingua International Frank X. Tolber-Wick Fowler Memorial Championship Chili Cookoff.

• 2 lbs. chuck tender, coarsely ground
• 1 (8-oz) can tomato sauce
• 1 (14 1/2-oz) can beef broth
• 1 c. chopped onion
• 4 T. chili powder
• 2 T. ground cumin
• Dash of salt
• Dash of ground oregano
• Dash of cayenne
• Dash of coriander

Brown the meat in a large pot; drain well. Add remaining ingredients, and simmer, covered, for 45 minutes, or until meat begins to get tender. Taste, and adjust seasonings, add more chili powder or salt, if needed. (If chili is too hot, add a little brown sugar. If chili is too thick, add a little water.) Cook 15 minutes longer, or until meat is tender. Yields: 6 cups.

http://texashighways.com/recipes-soups-salads/item/1125-al-hopkins-chili

[Pepper]

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