Fall isn’t my favorite season, but I’ll admit that there are some redeeming qualities about it. This cute art print sums up several of my favorite things about Autumn. Except antlers, I just don’t get the antler craze. But boots, boots are very good. I’ll take mine in black, of course. I am crazy about cozy blankets. I love to curl up on the sofa and watch a movie under a soft blanket. I really want a cashmere throw blanket, but I am way too cheap to part with the amount of money that they cost. A few years ago I bought a Barefoot Dreams blanket for a friend of mine who was going through chemo. She said it was so comforting. Have you ever felt one of those? I bought myself one of their bathrobes last year for my birthday at it is heavenly. (If you’d like a copy of this print for yourself, you can find it here. )
To celebrate the start of the season, I made myself a big pot of Fog City Diner Black Bean and Sirloin Chili. I had picked up a nice grass-fed locally sourced piece of sirloin at the farmer’s market this weekend. (Thank you Sheryl for originally turning me on to this recipe a few years ago!)
INGREDIENTS
1/3 cup olive oil
2 pounds boneless sirloin, cut into 1/2 inch cubes
2 cups chopped yellow onion
2 tablespoons minced garlic
5 fresh jalapeño peppers, seeded and chopped fine (wear rubber gloves)
1/3 cup Masa Harina (corn tortilla flour mix, available at Mexican markets and some specialty food shops)
1/3 cup plus 1 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon white pepper
2 teaspoons salt
4 cups beef broth
2 cups cooked black beans, rinsed and drained if canned
grated mild cheddar cheese for garnish
minced red onion for garnish
PREPARATION
In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the sirloin in batches, transferring it as it is browned with a slotted spoon to bowl. In the fat remaining in the kettle cook the yellow onion, the garlic and jalapeño peppers over moderate heat stirring until the onion is softened, add the Masa Harina, the chili powder, the cayenne, the cumin, the white pepper and the salt, and cook the mixture stirring for 5 minutes.
Add the broth and the sirloin and simmer the mixture, uncovered stirring occasionally for 45 minutes, or until the meat is tender.
Stir in the beans, simmer the mixture for 15 minutes and serve the chili garnished with the cheddar cheese and the red onion.
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