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Black Bean Chili with Sirloin and Asiago

List of Ingredients





1 lb. dried black beans
1 tbls. ground cumin
1/2 tsp. cayenne
2 tsp. paprika
1 tbls. dried oregano
1 dried pasilla chili (ancho or New Mexican red can be substituted)
1 bay leaf
1 tbls. oil
1 yellow onion, chopped
4 cloves garlic, minced
1 green pepper, finely chopped
4 large tomatoes, chopped
Salt and pepper to taste
3 jalape�o peppers, finely chopped
1/2 cup cilantro leaves
1 lb. grilled sirloin steak, cut into 1/2 inch cubes
6 tbls. grated Asiago cheese (fontina can be substituted)




Recipe



Pour the beans into a colander and rinse under running water, sorting through them to remove any small stones. Either soak the beans in water to cover overnight, or bring them to a boil in water to cover, boil 2 minutes, and then turn off the heat, cover the pot, and allow them to soak for 1 hour. If using the later method, the ccooking should continue promptly.

Heat a dry skillet over medium heat and toast the cumin, cayenne, paprika, and oregano until they start to become fragrant. Be careful not to let them burn.

Grind the pasilla chili and bay leaf to a fine powder in a clean coffee or spice grinder or in a blender. Set aside.

Heat the oil in a saucepan and saut� the onion, garlic, and green pepper over medium heat until they are soft and translucent, about 5 minutes. Add the toasted spices, ground spices, tomotoes, and a sprinkling of salt and pepper, and saut� for 15 minutes, stirring occasionally.

Add the vegetable mixture to the beans, along with water to cover by 4 inches. Cook on top of the stove, covered, for 1 1/2 to 2 hours, or until the beans are tender. Adjust seasoning, add the chopped cilantro, jalape�os and the cubes of sirloin, and simmer for 10 minutes. Serve in bowls with a sprinking of cheese on each.