Fancy Five Star Chili. Tender pieces of sirloin and creamy cannelini beans cimmered in red wine and beef stock with just the right seasonings.
1 large onion, chopped
2 pounds of beef sirloin, cut into a large dice
1/4 cup flour
3 cups beef stock
2 cups Cabernet Savignon wine
2 tablespoons chili powder (or to taste)
2 cans (about 19 ounces each), rinsed and drained
1 small can tomato paste
1 tablespoon instant espresso powder (or instant coffee powder)
In a large soup pot, saute onions in a little olive oil until soft. Add beef and cook, stirring, until beef starts to brown. Sprinkle flour over meat and cook, stirring, one minute. Add beef stock, wine and chili powder. Bring to a boil, cover and simmer on low heat 45 minutes. Add beans, tomato paste and espresso powder. Simmer 5 more minutes. Serve each bowl with a big dollop of sour cream. Serves 6. Freezes well.