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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 12 |
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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. Ingredients:
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) cans peeled 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 |
salt |
pepper |
grated cheddar cheese (to garnish) |
sour cream (to garnish) |
Directions:
1. Place oil in a large heavy pot over medium heat.
2. Brown the sirloin in batches.
3. Remove to a bowl with a slotted spoon.
4. Add ground beef, chorizo, and onions to the pot to brown.
5. Break up the ground beef.
6. Return sirloin to the pot.
7. Stire in remaining ingredients, except for garnishes.
8. Bring to a boil.
9. Reduce heat, simmer for 2 hours.
10. Before serving discard cinnamon stick bay leaves and jalapenos.
11. Serve garnished with grated cheese and sour cream.
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