Ingredients
- 2 tablespoons olive oil
- 2 pounds sirloin steak, cut into 1-inch cubes
- 1/2 pound ground beef
- 12 ounces chorizo sausage, 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 (14.5-ounce) cans beef broth
- 2 (14.5-ounce) cans whole tomatoes, drained
- 1 cup cilantro, chopped
- 1 cinnamon stick
- 3 bay leaves
- 2 green jalapenos, slit lengthwise 3 times each
- 1 tablespoon yellow cornmeal
- Salt and pepper, to taste
- Garnish with Cheddar and sour cream, if desired.
Directions
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 and brown. Make sure to break 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 jalapenos. Garnish, if desired.
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By mary-beth.einer...
Hilliard, OH
on January 30, 2011
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An interesting take on chili. I made it per the recipe but in retrospect I believe the chorizo should have been the fresh Mexican variety rather than the cured Spanish type. Neither was specified but the cut into 1/2 inch cubes lead me to think Spanish. Needless to say this was very meat heavy!!! Post first serving I made adjustments by adding a can each of black and pinto beans along with more cilantro. Definite improvement. I'll keep it in the repeat file with a note to use maybe 6 oz of Spanish chorizo and 8 oz. or so of fresh Mexican chorizo,to go heavy on the cilantro and add beans. Also as in the first go-dice the jalapeno and leave it in and don't drain the tomatoes!
By sbmathews_6195677
SEVEN POINTS, TX
on January 13, 2009
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I too have made this chili for several years. I now make enough to feed an army as everyone comes running when they hear the chili is cooking. I do add fresh cloves of garlic along with the onions and meat. I love to make with venison when available and you can never have to much cumin in chili! This has become a winter tradition at our house.
By charrison_2387099
Ottawa, ON
on November 16, 2008
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This recipe is wonderful. I made it tonight with some Southwestern Chili biscuits and the meal was a huge hit. I made enough to freeze so we can enjoy again soon. This will be my go to Chili recipe. Amazing!!!
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