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1 tb Chili powder
1 tb Paprika
1 tb Ground cumin
1/4 ts Salt; or more to taste
1/4 ts Black pepper; or more to taste
1 lb Sirloin steak; trimmed, cut into 1/2" cubes
3 ts Canola oil
2/3 c Finely chopped onion
2/3 c Finely chopped celery
2 Garlic cloves; minced
1/2 c Jalapeno pepper; seeded and minced
2 ts Dried oregano
1 md Bay leaf
2/3 c Beer; preferably dark
20 oz Chopped tomatoes; juice reserved
1/2 c Red bell peppers; seeded and diced (may be doubled)
Vegetable cooking spray
1 c Cooked black beans; drained and rinsed
3 tb Chopped fresh cilantro
3 tb Chopped fresh parsley
tb Fresh lime juice
Reduced-fat sour cream
Fresh cilantro sprigs
Fresh parsley sprigs
In a shallow bowl, stir together chili powder, paprika, cumin, salt and pepper. Dredge meat with spice mixture. Cover and marinate in the refrigerator for 1 hour or overnight.
Preheat oven to 325F. In a Dutch oven (stove top and oven proof casserole), heat one-third of the oil over medium high heat. Add half the meat and sear until browned on all sides, 5 to 6 minutes; transfer to a plate. Sear remaining meat in another third of the oil. Set aside.
Reduce heat to medium and add rest of the oil; add diced onion and celery and cook, stirring, until softened, 3 to 5 minutes. Add garlic, jalapeno, oregano and bay leaf; cook, stirring, for 1 minute. Add beer and bring to a boil. Cook, stirring, until liquid is reduced by half, 3 to 5 minutes. Add tomatoes and their juice and bring to a simmer. Add browned meat. Cover, transfer to the oven and bake for 1-1/4 hours, or until meat is very tender (up to 2 hrs).
Meanwhile, spray a nonstick skillet, place over medium high heat. Add bell peppers and saute until tender, 3 to 5 minutes. When the meat is tender add the bell peppers, black beans and chopped cilantro and parsley to the chili; cover-- or partially cover if the stew is too moist. Return pot to oven and bake another 15 minutes.
Remove chili from oven. Discard bay leaf. Stir in lime juice. Adjust seasoning with salt and pepper. Serve in bowls, garnished with a dollop of sour cream and cilantro and parsley sprigs.
MAKES 5 CUPS or enough for 4 SERVINGS
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