2 pounds boneless sirloin, cut into 1/2 inch cubes

2 cups chopped yellow onion

2 tablespoons minced garlic

5 fresh jalapeno peppers, seeded and chopped fine (wear rubber cloves)

1/3 cup Masa Harina (corn tortilla flour mix)

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 for garnish

minced red onion for garnish
 

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 a bowl.

In the fat remaining in the kettle, cook the yellow onion, the garlic, and the jalapeno 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, and serve the chile

garnished with the cheddar cheese and the red onion.  Serves 8.

Fog City Diner