El Cid Chili
- OPTIONAL GARNISHES:
- 2 tablespoons olive oil
- 2 pounds sirloin steak cut 1" cubes
- 1/2 pound lean ground beef
- 12 ounces chorizo casing removed, cut into 1/2" cubes
- 1 large yellow onion coarsely chopped
- 1/4 cup chili powder
- 1 tablespoon garlic salt
- 2 teaspoons cumin
- 1 teaspoon dried basil
- 2 cans peeled whole tomatoes - (14 1/2 oz ea) undrained
- 2 cans beef broth - (14 1/2 oz ea)
- 1 cup chopped cilantro
- 1 cinnamon stick
- 3 bay leaves
- 2 green jalapeños each chile slit
- lengthwise 3 times
- 1 tablespoon yellow cornmeal
- Salt to taste
- Freshly-ground black pepper to taste
- Grated Cheddar cheese
- Sour cream
Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with a slotted spoon. Add ground beef, chorizo and onions to the pot to brown, breaking up the meat. Return sirloin to the pot.
Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat; simmer for 2 hours. Stir occasionally, breaking up tomatoes.
Before serving, discard cinnamon stick, bay leaves and jalapeños. Serve garnished with grated cheese and a dollop of sour cream, if desired.
This recipe yields 8 servings.
Per serving (without garnishes): 498 calories, 12g carbohydrates, 41g protein, 31g fat, 120mg cholesterol.