- 8
Ingredients
- 2 Tbsp. olive oil
- 2 pounds boneless sirloin steak, cut into 1-inch cubes
- 8 ounces lean ground beef
- 12 ounces chorizo sausage, casing removed, cut into 1/2-inch cubes
- 1 large onion, coarsely chopped
- 1/4 cup chili powder
- 1 Tbsp. garlic salt
- 2 tsp. ground cumin
- 1 tsp. dried basil
- 2 cans (14.5 ounces each) peeled whole tomatoes, undrained
- 2 cans (14.5 ounces each) beef broth
- 1 cup chopped fresh cilantro
- 1 cinnamon stick (3 inches long)
- 3 bay leaves
- 2 green jalapeno peppers, each slit lengthwise in 3 places
- 1 Tbsp. yellow cornmeal
- Salt and freshly ground black pepper, to taste
- Freshly grated Cheddar cheese, for garnish
- Sour cream, for garnish
- 4 scallions, including 3 inches green, thinly sliced on the diagonal, for garnish
Preparation
Step 1
Heat the olive oil in a large heavy pot over medium heat. Add the sirloin cubes, in batches, and brown them on all sides, about 6 minutes per batch. Use a slotted spoon to transfer the browned cubes to a bowl. Add the ground beef, chorizo, and onion to the pot and cook, breaking up the ground beef with the back of the spoon, until the beef is browned, about 8 minutes. Return the sirloin cubes to the pot.
Stir in the chili powder, garlic salt, cumin, and basil. Add the tomatoes, broth, cilantro, cinnamon stick, bay leaves, jalapenos, and cornmeal and stir. Season with salt and pepper.
Bring the chili to a boil, then reduce the heat to medium-low and simmer, uncovered, for 2 hours. Stir the chili occasionally, breaknig up the tomatoes with a spoon. The consistency will be chunky and the aroma fragrant.
Before serving, remove and discard the cinnamon stick, bay leaves and jalapenos. Place the grated cheese, sour cream, and scallions in small bowls near the chili so your guests can garnish their servings as they like.