2 1/2 lbs ground sirloin |
1/2 lb mild chorizo sausage (mexican sausage) |
2 teaspoons course sea salt |
2 teaspoons fresh fresh coarse ground black pepper |
2 medium white onions (finely chopped) |
2 cups green onions (finely chopped) |
1 large green bell pepper (finely chopped) |
1 large red bell pepper (finely chopped) |
4 tablespoons minced garlic (four cloves) |
4 tablespoons olive oil |
7 tablespoons chili powder |
1 1/2 tablespoons ground cumin |
3 teaspoons paprika |
1 teaspoon oregano |
1 teaspoon cayenne pepper |
2 g sazon goya with coriander and annatto (found in the ethnic or mexican food isle-two packets) |
2 g sazon goya with tomato and coriander (found in the ethnic or mexican food isle-two packets) |
32 ounces beef broth |
2 (15 1/2 ounce) cans hunts tomato sauce |
1 (15 1/2 ounce) can hunts diced tomato chili sauce |
1 (15 1/2 ounce) can sloppy joe sandwich sauce |
1 (6 ounce) can tomato paste |
3/4 cup seasoned dry bread crumb |
4 tablespoons cornmeal |
1/3 cup warm water |
shredded cheddar cheese |
oyster crackers |