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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Cid Prevost, Kansas City, Mo. An ad director who collects cookbooks (last count: 300-plus), Cid grows 14 varieties of herbs in her garden: For this chili, I use my own cilantro, basil and bay leaves. Ingredients:
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 |
Directions:
1. 1. 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.
2. 2. Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat; simmer for 2 hours. Stir occasionally, breaking up tomatoes.
3. 3. Before serving, discard cinnamon stick, bay leaves, and jalapeños. Serve garnished with grated cheese and a dollop of sour cream, if desired.
4. Per serving (without garnishes): 498 calories, 12g carbohydrates, 41g protein, 31g fat, 120mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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