- 2 tablespoons vegetable oil
- 1½ pounds beef sirloin, cut into ½ inch cubes
- 3 cloves garlic, minced
- 2 onions, chopped
- 2 stalks celery, chopped
- 1 green pepper, chopped
- 2 tablespoons ancho puree (or dried ancho powder)
- 1½ teaspoon ground cumin
- Large dash sriracha
- 2 bay leaves
- 1 cup beef stock
- 1¾ pounds roma tomatoes, chopped
- 2, 14-ounce cans black beans with liquid
- Salt and pepper to taste
Season the beef with a generous amount of salt. Next, heat the oil in a large, thick bottom frying pan over medium-high heat. Add the sirloin cubes and cook until browned on all sides, then remove from the pan and set aside.
Reduce the heat to medium and add the garlic, celery and green pepper. Allow to sweat for 4 minutes, adding a bit of oil if necessary. Next, add the chili powder, cumin, bay leaves, sriracha and toast for 1 minute. Add the beef back to the pan with the tomatoes and stock.
Bring up to a simmer and cook for 1 hour, then add the beans and simmer for another 30 minutes. Once at the desired consistency and the meat is tender, season with salt and pepper.
Serve with a dollop of sour cream and shredded cheddar cheese.