Sirloin Chili (No Beans)

Name: Sirloin Chili (No Beans)
Prep time: 15 min
Cook time: 5 h 15 min
Total time: 5 h 30 min
Yield: 4–6 Servings
Cuisine: American
Ingredients: 2 pounds sirloin steak, trimmed of fat and gristle and cut into 1-inch cubes; Kosher salt; Ground black pepper; 2 tablespoons flour; 1 teaspoon dried oregano; 1 tablespoon ground cumin, preferably ground from whole seeds toasted in a dry skillet; 1 clove garlic, minced; 2 fresh chile peppers (red or green), stemmed, seeded, and finely chopped; 1 medium green bell pepper, stemmed, seeded, and cut into 1-inch pieces; 1 large onion, diced; 2 tablespoons vegetable oil; 2 tablespoons ground chile (ancho, guajillo, and/or New Mexico); 2 tablespoons ground chile (ancho, guajillo, and/or New Mexico); 2 tablespoons ground chile (ancho, guajillo, and/or New Mexico); 2 tablespoons ground chile (ancho, guajillo, and/or New Mexico); 1½ cups crushed tomatoes, preferably fire-roasted; 1 cup beef broth

Preparation info

4–6
Servings

Difficulty
Easy
Ready in
6 hr

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

In Texas, chili is served sidling up to the beans, never commingled. This chili is from that segregated tradition, and since it is all about the meat, I’ve replaced the ubiquitous ground beef of commonplace chilis with chunks of sirloin. Because the heat of chile peppers expands in the slow cooker, the aromatic parts of chili powder (cumin and oregano) are added at the beginning, but I’ve kept the ground chile peppers separate, adding them in the last 15 minutes. Any ground chile will work

Ingredients

Americas
Mexico
United States
Main course
Texas
Central America

Ingredients

Method