Recipe by Dona England
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)
Directions See How It's Made
- 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.