Shop for This Week's Dinner in Minutes
Forty minutes is pretty quick for this Sirloin and Black Bean Chili, start to finish. The trick here is to cook the steak separately then add it just before serving; the meat stays tender this way.
As long as you're headed for the checkout lane, pick up some baked tortilla chips or fixings to make corn bread.
1 1/2 pounds sirloin steak (can be in 2 or 3 pieces)
4 to 6 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 tablespoon unsalted butter
1 medium sweet onion
1 medium green bell pepper
2 medium cloves garlic
1 small jalapeño pepper
5 or 6 ripe tomatoes (medium-size)
Two 15-ounce cans of black beans, preferably Eden brand
1 tablespoon olive oil
Leaves from 6 to 8 stems cilantro
Questions? We're here to help.
-- Bonnie Benwick
The Food Section
September 29, 2009; 2:30 PM ET
| Tags: Bonnie Benwick, Dinner in Minutes, recipes
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