El Cid Chili

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 lbs	908g / 32oz	Sirloin steak - cut 1" cubes
1/2 lb	227g / 8oz	Lean ground beef
12 oz	340g	Chorizo - casing removed,
		Cut into 1/2" cubes
1		Yellow onion - coarsely chopped (large)
1/4 cup	59ml	Chili powder
1 tablespoon	15ml	Garlic salt
2 teaspoons	10ml	Cumin
1 teaspoon	5ml	Dried basil
2		Peeled whole tomatoes - (14 1/2 oz ea) - undrained
2		Beef broth - (14 1/2 oz ea)
1 cup	16g / 0.6oz	Chopped cilantro
1		Cinnamon stick
3		Bay leaves
2		Green jalapeños - each chile slit
		Lengthwise 3 times
1 tablespoon	15ml	Yellow cornmeal
		Salt - to taste
		Freshly-ground black pepper - to taste
		Optional Garnishes
		Grated Cheddar cheese
		Sour cream

Recipe Instructions

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.

Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat; simmer for 2 hours. Stir occasionally, breaking up tomatoes.

Before serving, discard cinnamon stick, bay leaves and jalapeños. Serve garnished with grated cheese and a dollop of sour cream, if desired.

This recipe yields 8 servings.

Per serving (without garnishes): 498 calories, 12g carbohydrates, 41g protein, 31g fat, 120mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 09-24-2000

Rating

Average rating:

10 (3 votes)

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