Black Bean Sirloin Chili - cooking recipe

Ingredients

2 tablespoons vegetable oil
2 1/2 lbs boneless sirloin, trimmed of fat and cut into 1/2-inch pieces
1 1/2 teaspoons salt
1 1/2 cups chopped onions
5 garlic cloves, minced
1 cup seeded and chopped jalapeno pepper
1/4 cup chili powder
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 (2 ounce) envelopes tomato beef soup mix (Knorr)
5 cups water
2 (15 ounce) cans black beans, drained and rinsed
Toppings
sour cream
shredded cheddar cheese
chopped red onion
pickled jalapeno pepper
guacamole
chopped fresh cilantro

Preparation

Heat the oil in a large soup pot over medium-high heat.
Dry the sirloin with paper towels; sprinkle sirloin with salt and pepepr.
Add the beef to the soup pot a few pieces at a time, browning meat evenly and removing pieces to a bowl when they are brown.
Add in the onion, garlic, and jalapenos; stir/saute for about 3 minutes or until begin to soften.
Add in the chili powder, cayenne, and cumin; stir/saute for 2-3 minutes (stir briskly to make sure spices don't burn).
Return the beef to the soup pot; add in the soup mix and water, stirring to loosen any browned bits that may have stuck to the bottom of the pot.
Bring to a boil, lower the heat to medium-low, and simmer, uncovered, for about an hour or until the beef is tender--stir occasionally.
Taste the chili and adjust seasoning with salt and pepper.
Stir in the beans; simmer 15 minutes.
Serve chili in individual bowl with desired toppings.