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1
Pinto Bean Preparation:
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2
Sort and then boil the beans in water until they are soft.
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3
Keep covered with water throughout cooking and poke with fork tine to check for softness.
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4
Taste beans to check if they are done.
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5
Remove beans from water and place in a bowl.
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6
Add tsp of olive oil to pot and bring to medium high heat.
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7
Add 1/4 yellow onion minced and stip until cooked down but before browning.
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8
Add juice from one can of whole peeled tomatos to a pot.
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9
Add 1/4 cup of dark brown sugar and put on low heat.
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10
Add 1 tbs cheyenne pepper.
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11
Add 1 tsp cummin.
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12
Add 1/2 clove smashed garlic and mix well into sauce.
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13
Add beans and allow them to cook on very low heat until flavor of sauce is imparted into the beans.
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14
Chili Preparation:.
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15
In a large stock pot, add two tbs olive oil on medium high heat.
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16
Coat serloin steaks in ground black pepper and sear until browned all over.
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17
Remove meat from pot.
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18
Slice remaining onion into pan and cook down until just browning.
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19
(Add olive oil if necesary).
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20
Add remaining minced garlic and stir (do not allow to burn).
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21
Pour juices from whole peeled tomato cans into pot over onions and stir.
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22
Lower heat to low heat.
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23
Slice whole peeled tomatos into the pot and stir.
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24
Add brown sugar and stir.
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25
Add broken up unsweetned dark chocolate and stir.
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26
Add Cheyenne pepper and stir.
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27
Add Paprika and stir.
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28
Add Cumin and stir.
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29
Add Sage and stir.
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30
Add Coriander and stir.
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31
Add Mexican Oregano and stir.
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32
Add White Pepper and stir.
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33
Add remaining Black pepper and stir.
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34
Add Lager and stir.
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35
Add finely chopped Habenero's (seeds removed) and stir.
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36
Add crushed Piquin peppers and stir.
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37
Add whole poblano pepper seeds and stem removed.
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38
Allow to cook on low heat stirring to keep bottom from burning for half an hour.
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39
Serloin Preparation:.
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40
In a saute pan.
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41
Cube serloin to 1/2 inch removing any noticeable fat.
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42
Add to saute pan and cook until medium rare.
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43
Drain fat through a fine strainer from meat.
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44
Replace pepper caught in strainer to the pan with meat.
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45
Add 1/4 cup of chili from stock pot and stir with meat.
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46
Add meat to chili and stir.
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47
Allow chili to cook for another half an hour stirring to keep from burning at the bottom.
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48
Serve in a medium bowl with sliced Jalepeno and extra sharp cheddar cheese on top.
