Route 66 Chili Recipe
Tagged in Chili
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Directions
Rinse and cook beans in water to cover until just tender, about 1 1/2 hours or according to package directions. Set aside.
Trim fat from sirloin. Cut into 1/2-inch cubes and saute in dry pan until browned. Remove beef cubes and add ground beef. Saute until browned and crumbly.
Drain off excess fat. Return sirloin cubes to pan and add onions, tomatoes, tomato puree, garlic and beer.
Add cumin, coriander, oregano, chili powder and bay leaves. Season to taste with salt and white pepper.
Bring to boil. Reduce heat, cover and simmer 1 1/2 to 2 hours. Add beans to chili mixture and simmer until reheated or serve beans on side. Discard bay leaves and correct seasonings, if necessary.
Ingredients
- 1/2 pound Dry red beans
- 1 pound Top sirloin
- 1 pound Chili-grind beef
- 2 large Spanish onions -- diced
- 3 pounds Tomatoes -- cubed
- 1 can (16 oz) tomato puree
- 50 milliliters Garlic -- minced
- 1 12 oz bottle stale Mexican
- Beer
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Mexican oregano
- 3 teaspoons Chili powder
- 3 Bay leaves
- Salt
- White pepper
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