Newport Foodies

Happy Halloween! Fall is here and what a long crazy summer it was. My favorite thing to do this time of year is make massive amounts of chili and invite our friends over. This year I decided to make a Spooky Sirloin Chili – it’s a spicy one!!

I created this chili recipe when I was 16 years old and over the years I have crafted it to perfection. This recipe is very versatile so I pretty much interchange the ingredients, depending on how I feel. Sometimes I make it with ground turkey breast for a very LOW FAT dinner and/or change out different types of beans. I have even made it without beans as a delicious chili con carne. If you choose to do the con carne version, you need to double the meat and try to keep the same ounce/weight of beans and sauce ratio.
Bon appétit to all of you chili LOVERS out there and Happy Halloween from our family to yours!!!
Always remember, you can pause the video at any point to get a better look at the photos and text.

Spooky Sirloin Chili

Ingredient List:
Ground Sirloin……………………………………………1 lb
Sweet Yellow Onion (chopped)………………….2 cup
Garlic Paste…………………………………………………2 Tbsp
Salt (ground)……………………………………………….2 tsp
Black Pepper (ground)……………………………….2 tsp
Red Pepper Flakes………………………………………1 Tbsp
Cayenne Pepper (ground)…………………………..2 tsp
Cumin (ground)…………………………………………..2 tsp
Tomato Sauce……………………………………………..33.5 oz
One Red Serrano Pepper (fresh)…………………1 tsp
Beans:
Chili Beans (canned and drained)………………30 oz
White Chili Beans (canned and drained)…..15.5 oz
Pinto Beans (canned and drained)…………….40 oz
Black Beans (canned and drained)……………26.5 oz

Prepping Instructions:
It’s best to prep your beans and vegetables before starting. So open your cans of beans and use the lids to drain out as much of the juices as possible.

Next, cut the ends off your onion and then make a shallow slice from end to end through the first couple of layers of the onion. Peel off the onion skin and start slicing and dicing the onion until it is coarsely chopped.

Now for the heat! We used one extra spicy Red Serrano Pepper also known as a Thai Chili or Bird’s Eye Pepper. First, cut of the stem and throw it away. Then slice the pepper lengthwise. Using your fingers, scrape the seeds out of the pepper. Remember to clean your station and wash your hands so you don’t accidently get hot pepper juice in your eyes.

Cooking Instructions:
Place a 6 quart stockpot on the stovetop and set the range to medium. Place the ground sirloin into the pot and start browning the meat. Use a spatula or wooden spoon to separate and turn the meat as it browns. While the meat is browning, add in the chopped sweet onions. You want to continue the browning process until the sirloin is completely browned and the onions are translucent.

Now that the browning process is complete, you can either transfer the meat and onions into a Crockpot (set on low) or you may keep the browned meat and onion in the stockpot and continue the cooking process on the stovetop. The Crockpot option is best for people who want to start the chili in the morning and have it slowly cook while they are away for the day. Nothing better than coming home from work on a cool fall night to a hot bowl of chili that is ready to eat. Since we are standing here making the chili, we chose to keep the meat in the stockpot and turn the stove down to low for the rest of the cooking process.

Now it’s time to add some seasoning to the mix. The order in which you add the seasoning doesn’t matter as long as you stir them in and thoroughly combine them. Next, add and mix in all of the canned beans. You may use any type of beans you like. We chose our favorite types of beans for our recipe. Now stir in the tomato sauce. Since we are feeling especially devilish today, we decided to add in some extra spicy heat – that’s right, it’s time to add the Red Serrano Pepper. Make sure to stir it in until it is thoroughly combined with the chili. Once again, always wash your hands after handling the Serrano pepper. We don’t want you to burn your eyes.

*Note: you can always adjust the spiciness of your chili by reducing the amount of Red Pepper Flakes, Cayenne and Red Serrano Peppers.

Now that the Spooky Sirloin Chili recipe is complete, leave the pot uncovered and let it simmer on the range top (set at low) for 2-4 hours. Make sure to stir the chili at least every 30 minutes. After 2 hours, check the consistency of the chili; you want the starch of the beans to thicken the chili and some of the excess fluids to evaporate. The longer it simmers, the thicker the chili will get. We cooked our chili for 3 hours. If you like your chili super thick, simply let it simmer longer on the stovetop until it reaches the thickness you prefer. If you decide to use the Crockpot option, make sure to set the Crockpot on low and cover the chili with a lid. Also let it simmer in the Crockpot for a minimum of 4 hours.

Now that your chili is nice and thick, ladle it into your bowls and set out your favorite toppings for everyone to choose from. We added some freshly grated cheddar cheese to ours. You can also add sour cream, freshly chopped onions, avocados or even some Tabasco – add whatever you like or just eat it plain; it’s so delicious!!!

– HAPPY HALLOWEEN FROM NEWPORT FOODIES