1 lb sirloin steak, cut into 3/4 inch cubes
1 red onion, diced
6 cloves garlic, minced
2 jalapeños, minced
1 c dry red wine
2 c diced fresh tomato
1 can tomato paste
2 T chili powder
Salt & pepper
2 cans kidney beans or other beans of your choice
1/2 c coffee (traditional dark roast or house blend)
Grated cheese of your choice
Salt and pepper your cubes of steak. Bring a heavy pan to high heat and then quickly sear your meat approximately 1-2 minutes, making sure to give it time to get some good color.
Push to one side and sauté your onions and jalapeños for 1-2 minutes, followed by garlic.
Deglaze the pan with the wine and let it cook down for about a minute, then mix in your tomatoes, tomato paste, beans and chili powder. Add a little water, enough to make the mix soupy and cover most of the ingredients.
Simmer for at least two hours. This gives the steak a chance to break down and become delicious, melt-in-your-mouth pieces. Sample the meat as you get near the two hour mark to check for tenderness.
When the meat is tender, add the coffee, salt and pepper to taste. Simmer for a few minutes to blend the flavors, then serve.
Top individual servings with grated cheddar and sour cream, if desired.
Time: 2.5 hours
Original recipe: http://themeathouseblog.com/2013/10/02/national-chili-month-steak-chili-recipe/