I wanted to make a chili style soup but I wanted to go a less traditional route. I decided that I wanted to utilize Southwest flavors such as corn, tomatillos, peppers, etc.. I also didn't want a ground beef base so instead I picked up a sirloin and chili rubbed it for 24 hours. After the meat has tenderized a little and absorbed flavor I grilled it to get some char flavor, then smoked it for about 5 hours.
Additionally I used the corn cobs in the broth to add more flavor to the soup. Most of the time when I use beans, if I haven't soaked them overnight I will degas them. You do this by bringing the beans up to a boil in water, turning off the heat and covering the pan with plastic wrap. This helps reduce the amount of sugar which is partially responsible for the gas production people experience when eating beans.
Another step I took in making this soup is that I roasted the tomatillos and onions separately. By doing this I was able to puree them prior to adding them to the soup.
This is another one of those soups that functions as a template but is very easy to make it your own. Change the protein, add more beans, change the vegetables, etc there are numerous was to create this soup.
Enjoy,
Ingredients
Smoked Sirloin
Sirloin 3 lbs
Avenue Spice 2 T
Paprika 1 T
Adobo Spice 1 T
Soup
Smoked Sirloin 3 lbs
Avenue Spice 1 T
Paprika 2 tsp
Onion, diced 2 ea
Onion, rough chopped 1 ea
Corn 4 ears
Tomatillos 1 lb
Oil, Extra Virgin 2 T
Pinto Beans 16 oz
Water 2 qts
Jalapenos, diced 3 ea
Sweet Peppers 4 ea
Chicken Stock 2 qts
Green Chilies 8 oz
Salt to taste
Pepper to taste
Lime Juice 1 ea
Garnish
Method of Procedure
Score your sirloin and rub it with Avenue Spice, paprika, and adobo spice. Refrigerate for 24 hours.
Mark the sirloin on the grill (or sear it in a pan to get a crust) and smoke it for 5 hours.
Heat your oven to 350 degrees. Toss your tomatillos and 1 onion together with oil and roast into the oven until softened, about 30 minutes.
Puree your tomatillos with a stick blender.
Place your pinto beans into a sauce pot and fill with water. Bring to a boil, then remove from heat and cover with plastic wrap.
Cube your sirloin and saute it on high heat to sear the cubes.
Add your diced onions, diced jalapenos, and green chilies to the pot, reduce the heat to medium, and cook until softened.
Cut your corn off the cob and place it in the pot. Using the flat side of your knife scrape the cob to get the remaining corn off the cob. Add the cobs to the pot.
Add your pureed tomatillos, chicken stock, degassed pinto beans, and sliced peppers. Season to taste with lime juice, smoked paprika, Avenue Spice, salt, and pepper then simmer for 4 hours until thickened.
Garnish with pickled onions and pickled jalapenos then serve.
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