El Cid Chili
- 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.
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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