MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Double Beef Chilli   
    Categories: Chilli, Stews, Beef, Beans, Chilies   
         Yield: 7 Servings   
      
   MMMMM---------------------------BEANS--------------------------------   
       1/2 lb Dried black beans; rinsed,   
              - soaked   
         3 cl Garlic; smashed   
         2    Bay leaves   
      
   MMMMM---------------------------CHILLI--------------------------------   
         2 tb Olive oil   
         1    Onion; chopped   
         3 cl Garlic; minced   
         2 lg Red peppers; roasted, peeled   
              - seeded, med dice   
         2    Jalapenos; minced   
       1/2 lb Ground beef   
       3/4 lb Top sirloin; in 1/2" dice   
              Kosher salt & black pepper   
       1/4 ts Cayenne pepper   
         1 tb Chilli powder   
         1 ts Ground cumin   
     1 1/2 ts Dried oregano   
       1/2 ts Smoked paprika   
       1/8 ts Cinnamon   
        28 oz Can whole tomatoes; chopped,   
              - w-1/2 of the can's liquid   
       1/2    Fresh orange; juiced   
              Cooked black beans (from   
              - above)   
    14 1/2 oz Can pinto beans   
              Chopped red onions; garnish   
              Sour cream; garnish   
              Shredded cheddar cheese;   
              - garnish   
      
     Adjust the heat on this basic beef chilli by adding more   
     jalapenos or cayenne. I used Rancho Gordo black beans,   
     which are wonderfully creamy and delicious. If you want to   
     use canned beans instead, that's fine, and it will cut   
     down significantly on the cooking time. Use about three   
     14.5-ounce cans, saving one can's worth of the bean   
     liquid, and draining and rinsing the other two. When you   
     add the beans and bean liquid, also add about 2 cups of   
     chicken broth. From Amanda Gold, Chronicle staff writer.   
      
     For the beans: Pour the beans plus their soaking liquid   
     into a stockpot, and add additional water to cover by 1-2   
     inches. Add the smashed garlic and bay leaves, and bring   
     to a boil. Lower heat and simmer for about 1 hour, until   
     the beans have softened but aren't fully cooked through   
     (they'll continue to cook in the chilli).   
      
     For the chilli: Heat the oil in a large Dutch oven or   
     stockpot over medium heat. Add onions and garlic and saute   
     for about 5 minutes, until onions have softened slightly.   
     Add red and jalapeno peppers, and continue to cook for   
     another 3-5 minutes. Transfer mixture to a bowl and set   
     aside.   
      
     Season meat with salt and pepper to taste. In the pot, add   
     the ground beef and top sirloin and saute until browned on   
     all sides, breaking up ground beef as you go, about 4   
     minutes.   
      
     Add onion and pepper mixture back into the pot and stir to   
     combine. Add the 3/4 teaspoon salt, 1/2 teaspoon pepper   
     and the cayenne pepper through the cinnamon, and stir   
     until the spices are evenly distributed.   
      
     Pour in the tomatoes and juice, fresh orange juice and   
     cooked black beans plus 3 cups of bean cooking liquid (add   
     chicken broth or water if you don't have enough). Stir   
     well, and simmer over medium-low heat for about 1 1/2-2   
     hours, until meat is tender, liquid has thickened and   
     beans are fully cooked through. If you are using canned   
     black beans, cooking time will be less. Add kidney beans   
     with the bean liquid in the last 30 minutes of cooking.   
     Season to taste with salt and pepper.   
      
     Serve with chopped red onions, sour cream and shredded   
     cheese.   
      
     Serves 6-8   
      
     URL: http://sfgate.com   
      
     MM Format by Dave Drum - 22 October 2009   
      
     Uncle Dirty Dave's Archives   
      
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