Ingredients
1 tablespoon Creole seasoning1 beef top sirloin steak (2 pounds), cut into 1/2-inch cubes3 tablespoons olive oil1 large sweet onion, chopped3 chipotle peppers in adobo sauce, seeded and finely chopped2 tablespoons minced garlic1/3 cup masa harina2 tablespoons chili powder2 tablespoons Worcestershire sauce1 tablespoon ground cumin1 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon cayenne pepper4 cups reduced-sodium beef broth1 can (28 ounces) diced tomatoes, undrained3 cans (15 ounces each) black beans, rinsed and drainedShredded cheddar cheese and/or finely chopped red onion, optional
Preparation
Place Creole seasoning in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
In a Dutch oven, saute beef in oil in batches. Stir in the onion, chipotle peppers and garlic. Cook 3 minutes longer or until onion is tender. Drain.
Stir in the masa harina, chili powder, Worcestershire sauce, cumin, cinnamon, salt and cayenne. Cook and stir for 3-5 minutes. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beef is tender.
Stir in beans; heat through. Garnish with cheddar cheese and/or red onion if desired.
