Black Bean Chili With Sirloin And Asiago - cooking recipe

Ingredients

1 lb dried black beans
1 tablespoon ground cumin
1/2 teaspoon cayenne
2 teaspoons paprika
1 tablespoon dried oregano
1 dried pasilla pepper (you can substitute ancho or New Mexican red)
1 bay leaf
1 tablespoon oil
1 yellow onion, peeled and chopped
4 garlic cloves, peeled and minced
1 green bell pepper, seeded, deribbed, and finely chopped
4 large tomatoes, cored and roughly chopped
salt and pepper
3 jalapeno chilies, seeded, deribbed, and finely chopped
1/2 cup cilantro leaf
1 lb grilled sirloin steak, cut into 1/2in cubes
6 tablespoons grated asiago cheese or 6 tablespoons fontina

Preparation

Pour the beans into a colander and rinse under running water, sorting through them to remove any small stones. Either soak the beans in water to cover overnight, or bring them to a boil in water to cover, boil 2 min, and then turn off the heat, cover the pot, and allow then to soak for 1 hour, If using the latter method, the cooking should continue promptly.
Heat a dry skillet over med heat and toast the cumin, cayenne, paprika, and oregano until they start to become fragrant. Be careful not to let them burn.
Grind the pasilla chili and bay leaf to a fine powder in a clean coffee or spice grinder or in a blender. Set aside.
Heat the oil in a saucepan and saute the onion, garlic, and green pepper over med heat until they are soft and translucent, about 5 minute Add the toasted spices, ground spices, tomatoes, and a sprinkling of salt and pepper, and saute for 15 min, stirring occasionally.
Add the vegetable mix to the beans, along with water to cover by 4 inches. Cook on top of the stove, covered, for 11/2-2 hours, or until the beans are tender. Adjust seasoning, and add the chopped cilantro and the jalapenos, along with the cubes of sirloin, and simmer for 10 minute
Serve in bowls with a sprinkling of asiago cheese on each.