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This recipe is from Epicurious. The creator is Cid Prevost, Kansas City, Mo. Everyone I've served this to says it's the best chili they've had.
- 2 tablespoons olive oil
- 2 lbs sirloin steaks, cut into 1 inch cubes
- 1⁄2 lb lean ground beef
- 12 ounces chorizo sausage, casing removed, 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 (14 1/2 ounce) canspeeled whole tomatoes, undrained
- 2 (14 1/2 ounce) cans beef broth
- 1 cup chopped cilantro
- 1 cinnamon stick
- 3 bay leaves
- 2 green jalapenos, slit lengthwise 3 times
- 1 tablespoon yellow cornmeal
- grated cheddar cheese (to garnish)
- sour cream (to garnish)
- 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.
- Break up the ground beef.
- Return sirloin to the pot.
- Stire in remaining ingredients, except for garnishes.
- Bring to a boil.
- Reduce heat, simmer for 2 hours.
- Before serving discard cinnamon stick bay leaves and jalapenos.
- Serve garnished with grated cheese and sour cream.
This is such a delicious chili! I scraped the seeds out of the jalapenos so the chili wasn't too spicy for a wimp like me.
I made this chili for the first time and enterd it in our work chili contest. I won! People loved the unique flavors. If you make it, people will say it is the most unique chili they have had.
Was going to post this today from when I got it off of FoodTV, Calling all Cooks, the recipe was courtesy of Cid Prevost - If I remember from the show she won awards for this chili. From the original recipe I always drain the fat/juice from the chorizo and hamburger as I found that it was just too greasy with it. Even when I simmer it for a long time I remind my self to dig out the "chunkies" (jalepeno, bay leaves & cinnamon) as I didn't once and the Jalepeno broke apart and my sister got the stem in her bowl (how embarrasing). Don't let be affaid to try this different recipe - it's so worth it!! A great change from "regular" chili!