CHILIS SIRLOIN RECIPES

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SWEET SURPRISE CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME



Sweet Surprise Chili Recipe: How to Make It - Taste of Home image

I’ve won three chili cook-offs with this recipe. Everyone loves it, and they’re always amazed when I reveal the secret ingredient!

Provided by Taste of Home

Categories     Lunch

Total Time 02 hours 30 minutes

Prep Time 30 minutes

Cook Time 02 hours 00 minutes

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 16

3 pounds beef top sirloin steak, cubed
1 tablespoon canola oil
1/2 pound bulk Italian sausage
1 large onion, chopped
5 garlic cloves, minced
2 cups water
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) beef broth
1 package (12 ounces) pitted dried plums (prunes), chopped
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
3/4 teaspoon salt
Dash cayenne pepper

Steps:

  • In a Dutch oven, brown beef in oil in batches. Remove and keep warm. Add sausage and onion to the pan; cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. , Return beef to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until beef is tender.

Nutrition Facts : Calories false, FatContent 17 g fat (6 g saturated fat), CholesterolContent 89 mg cholesterol, SodiumContent 1,188 mg sodium, CarbohydrateContent 45 g carbohydrate, FiberContent 7 g fiber, ProteinContent 47 g protein.

BEST SZECHUAN BEEF RECIPE - HOW TO MAKE SZECHUAN BEEF …



Best Szechuan Beef Recipe - How To Make Szechuan Beef  … image

Get ready to break a little sweat with this Szechuan Beef: a hefty amount of chili and spice, tamed by sweet red bell peppers and carrots, and perfect for dinner.

Provided by June Xie

Categories     dairy-free    weeknight meals    dinner    main dish    meat

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 25

1 lb.

sirloin steak, sliced very thinly against the grain

2 tbsp.

Chinese black vinegar

1/4 c.

low-sodium soy sauce

1 tbsp.

toasted sesame oil

1 tsp.

granulated sugar

2

cloves garlic, grated

2 tsp.

freshly grated ginger

1/4 tsp.

freshly ground black pepper

1/2 tsp.

ground Szechuan peppercorn

3 tbsp.

corn starch

3 tbsp.

peanut oil, divided

1 tbsp.

fermented chili bean paste (doubanjiang)

6

to 12 dried red chilis

1 tbsp.

whole Szechuan peppercorns

2

cloves garlic, minced

3

green onions, thinly sliced, plus more for serving

2 tbsp.

red chili oil

2

red bell peppers, thinly sliced

2

small carrots, thinly sliced

1/2 c.

low-sodium broth or water

1 tbsp.

hoisin sauce

1 tbsp.

sambal oelek

1 tsp.

toasted sesame oil 

1 tsp.

Chinese black vinegar

Sesame seeds, for garnish

Steps:

  • In a medium bowl, whisk together marinade ingredients except for steak until fully combined. Reserve half the marinade and set aside. Add steak to medium bowl and toss in the remaining marinade until evenly coated. Let marinate for 30 minutes, then drain and pat dry with a paper towel. In a large bowl, toss together cornstarch and marinated beef, shaking off any excess cornstarch before frying. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add steak in a single layer, working in 3 separate batches if needed, and cook until seared, 1 to 2 minutes per side. Remove steak and set aside. Return skillet to medium heat. Heat remaining 1 tablespoon oil, then add bean paste, dried chilis, peppercorns, garlic, green onion, and a pinch salt. Stir and cook until fragrant, 1 to 2 minutes. Add in chili oil and vegetables and cook, stirring occasionally, until slightly softened, about 4 minutes. Add in broth and let cook, stirring occasionally, until tender, 3 to 4 minutes more. Add hoisin, sambal oelek, and reserved marinade. Stir to evenly distribute, and bring to a simmer. Add back cooked steak and toss until evenly coated. Let cook, stirring, until sauce thickens and clings to the steak. Remove from heat and stir in sesame oil and vinegar. Garnish with sesame seeds and more green onions before serving.

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