Black Bean Sirloin Chili

A heart and tummy warming bowl of chili.

• Ready In: 2 hrs 21 mins
• Serves: 8

Ingredients

• 2  tablespoons  vegetable oil
• 2 1⁄2 lbs  boneless sirloin, trimmed of fat and cut into 1/2-inch pieces
• 1 1⁄2 teaspoons salt
• 1 1⁄2 cups  chopped onions
• 5  garlic cloves, minced
• 1  cup  seeded and chopped  jalapeno pepper
• 1⁄4 cup chili powder
• 1⁄4 teaspoon cayenne pepper
• 1  teaspoon ground cumin
• 2 (2 ounce) envelopes  tomato beef soup mix (Knorr)
• 5  cups water
• 2 (15 ounce) cans black beans, drained and rinsed

• Toppings

•  sour cream
•  shredded cheddar cheese
•  chopped red onion
•  pickled jalapeno pepper
•  guacamole
•  chopped fresh cilantro

Directions

1. Heat the oil in a large soup pot over medium-high heat.
2. Dry the sirloin with paper towels; sprinkle sirloin with salt and pepepr.
3. Add the beef to the soup pot a few pieces at a time, browning meat evenly and removing pieces to a bowl when they are brown.
4. Add in the onion, garlic, and jalapenos; stir/saute for about 3 minutes or until begin to soften.
5. Add in the chili powder, cayenne, and cumin; stir/saute for 2-3 minutes (stir briskly to make sure spices don't burn).
6. Return the beef to the soup pot; add in the soup mix and water, stirring to loosen any browned bits that may have stuck to the bottom of the pot.
7. Bring to a boil, lower the heat to medium-low, and simmer, uncovered, for about an hour or until the beef is tender--stir occasionally.
8. Taste the chili and adjust seasoning with salt and pepper.
9. Stir in the beans; simmer 15 minutes.
10. Serve chili in individual bowl with desired toppings.