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Beer-Braised Sirloin Chili

Monday, 26 May 2008


(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)

"You can serve this as chili in a bowl," says Chef Kent Rathburn. "But I like it with flour tortillas, guacamole, cheese and sour cream and a full-flavored beer like bock or Belgian ale."




At a glance
Latin American
Cooking Method
Heat Level

  For the Marinade:

  • 2 pounds top sirloin steak, trimmed

  • 2 tablespoons canola oil

  • Juice of 4 limes

  • 2 cloves garlic, minced

  • 2 shallots, minced

  • 2 tablespoons chopped cilantro

  • 1 tablespoon black pepper

  • 1 jalapeno pepper, minced

  • 1 tablespoon salt

For the Chili:

  • 2 tablespoons canola oil

  • 1 large onion, peeled and sliced

  • 4 cloves garlic, minced

  • 2 tablespoons ancho chile powder

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander seeds

  • 2 bottles (12 ounces each) Mexican beer

  • 2 poblano chiles, roasted, peeled, seeds and stems removed, diced

  • 1 teaspoon salt

  • Juice of 2 limes

  • 1 /2 cup chopped green onions

  • 1 tablespoon chopped cilantro


Cut the sirloin steak into four pieces, each about 8 ounces. In a large bowl or shallow dish, combine the canola oil, lime juice, garlic, shallots, cilantro, pepper, jalapeño, and salt and stir well. Place the beef in the dish and marinate in the refrigerator for at least three hours, or overnight.

Prepare the grill. Cook the meat to medium doneness, about 6 to 8 minutes per side. Let the meat cool; dice to one half inch cubes. Set aside.

In a large sauce pot over medium heat, add the oil. Sauté the onions and garlic until translucent. Add the meat pieces; cook until most of moisture is gone. Stir in ancho chile powder, cumin, and coriander. Add the beer to deglaze the pot. Continue cooking on medium heat until the sauce starts to thicken and the beef is very tender. Add poblano chiles, salt, and lime juice.

To serve, top with green onions and cilantro.



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