El Cid Chili Recipe
- 2 tablespoons olive oil
- 2 pounds sirloin steak (1-inch cubes)
- 1/2 pound lean ground beef
- 12 ounces chorizo, casing removed, cut into 1/2-inch 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 (14 1/2 ounces each) peeled, whole tomatoes, undrained
- 2 cans (14 1/2 ounces each) beef broth
- 1 cup chopped cilantro
- 1 cinnamon stick
- 3 bay leaves
- 2 green jalapeños, slit lengthwise 3 times each
- 1 tablespoon yellow cornmeal
- Salt and pepper, to taste
- Grated Cheddar cheese and sour cream (for garnishes), optional
- 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.
