1 tsp. olive oil
\n1 pound sirloin , cut in strips
\n2 cups chopped onion
\n5 garlic cloves, finely chopped
\n4 jalape\u00f1o peppers, minced
\n1 14 oz. can plum tomato
\n1 1\/2 cups beef broth
\n1\/2 pound black beans, cooked
\n3 T. chili powder, or to taste
\n2 tsp. ground cumin
\n2 tsp. dried oregano
\n1\/4 tsp. cayenne
\n1\/2 tsp. salt
\nFreshly ground pepper
\n1\/2 cup chopped scallions, green & white<\/p>\n
In a large stockpot or very large skillet, heat the oil over medium-high heat. Saut\u00e9 the sirloin just until no longer pink; do not overcook. Remove the meat with a slotted spoon to a bowl and set aside. Add the onion and garlic to the pot and saut\u00e9 over medium heat until tender, about 8 minutes. Stir in the jalape\u00f1o pepper, tomato, broth, beans, spices, and salt and pepper. Lower the heat to a simmer, cover, and simmer for 30 to 45 minutes. Add the sirloin and simmer for 15 minutes; taste and adjust the seasoning. Serve at room temperature, garnished with chopped scallion.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tsp. olive oil 1 pound sirloin , cut in strips 2 cups chopped onion 5 garlic cloves, finely chopped 4 jalape\u00f1o peppers, minced 1 14 oz. can plum tomato 1 1\/2 cups beef broth 1\/2 pound black beans, cooked 3 T. chili powder, or to taste 2 tsp. ground cumin 2 tsp. dried oregano 1\/4 tsp. cayenne 1\/2 tsp. salt Freshly ground pepper 1\/2 cup chopped scallions, green & white In a large stockpot or very large skillet, heat…<\/p>\n