This recipe was given to me by someone else, so I want to say right off the bat that this is not my own and I am, in no way, trying to pass it off as my own. It is, however, the best chili I have ever eaten – ever – and was one of the highlights of Superbowl XLI for us.
El Cid Chili
You will need:
Olive oil for browning
2 lbs. sirloin steak, cut into 1″ cubes
1/2 lb. lean ground beef
12 oz. chorizo (casing removed) cut into 1/2″ cubes
1 large yellow onion (chopped)
1/4 cup chili powder
1 tbl. garlic salt
2 tsp. cumin
1 tsp. dried basil
2 cans (14.5 oz.) beef broth
2 cans (14.5 oz.) peeled whole tomatoes, undrained
2 cans (15.5 oz.) kidney beans (optional)
1 cup cilantro, chopped
1 cinnamon stick
3 bay leaves
2 green jalapenos, slit lengthwise 3 times each
1 tbl. yellow cornmeal
Dash of worstershire (optional)
Salt and pepper to taste
Sour cream/cheddar for garnish, if desired
1. Place oil in large pot over medium heat and brown sirloin in batches. Remove to a bowl with a slotted spoon.
2. Brown ground beef, chorizo, and onions. Return sirloin to pot.
3. Stir in remaining ingredients (except garnishes). Bring to a boil, reduce heat, and simmer for 2 hours. Stir occasionally to break up the tomatoes.
4. Before serving, discard cinnamon stick, bay leaves, and jalapenos. Serve with garnishes.
Makes 8 servings.