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El Cid Chili

VJJE Recipe Weekly

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 jalapenos, slit lengthwise 3 times each
1 tablespoon yellow cornmeal
Salt and pepper, to taste
Grated Cheddar cheese and sour cream (for garnishes), optional


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 jalapenos.

Serve garnished with grated cheese and a dollop of sour cream, if
desired.