smoky three-bean chili

Smoky Three-Bean Chili (click the above link to view the original post)

8 oz top sirloin cap steak (or other, tender cut)

1 cup all-purpose flour

1 ½ tablespoons smoked paprika, divided

1 tablespoon olive oil

2 carrots, chopped

3 celery ribs, chopped

1 medium yellow onion, chopped

3 large cloves garlic, chopped

2 medium Anaheim peppers, chopped fine

2 chipotles in adobo, chopped

1 tablespoon adobo sauce

1 can pinto beans, rinsed

1 can red kidney beans, rinsed

1 can black beans, rinsed

1 jar Newman’s Own Sockarooni sauce

2 cups chicken/beef stock

1 tablespoon chili powder

1 teaspoon cumin

Kosher salt

Freshly ground black pepper

For garnish: shredded cheese, sour cream, chopped scallions, chopped avocado

Preheat oven to 225º F

Cut the top sirloin cap steak into bite size cubes. Toss the flour with ½ tablespoon smoked paprika and season with kosher salt and pepper. Dredge the steak in the flour making sure pieces are completely coated. Heat an enameled cast iron soup pot (or other shallow soup pot) over medium heat until hot. Add the olive oil, when it shimmers add the steak. Don’t move the steak until it gets a nice sear and you can move it easily. Brown all sides of the steak and then remove with a slotted spoon. Set aside. To the pot add the carrots, celery, and onion. Cook, moving frequently, until softened – about 7 minutes. Add the garlic, Anaheim peppers, chipotle in adobo, and adobo sauce. Mix together until all vegetables are coated with adobo sauce. Add all of the beans, the Sockarooni sauce, and the chicken/beef stock. Sprinkle the chili powder, remaining 1 tablespoon of smoked paprika, and the cumin over the top and mix in thoroughly. Add the steak cubes back into the pot. Cover and place in the oven for two hours. Remove from oven and check for seasonings, then place back in the oven and cook for a further 4 hours or until all vegetables are tender and flavors have melded. Serve with garnishes and some hot garlic bread.

recipes > beans (3)