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."
Recipe information
Yield
Makes 8 servings
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
Preparation
Step 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.
Step 2
2. Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat; simmer for 2 hours. Stir occasionally, breaking up tomatoes.
Step 3
3. Before serving, discard cinnamon stick, bay leaves, and jalapeños. Serve garnished with grated cheese and a dollop of sour cream, if desired.
Nutrition Per Serving
Per serving (without garnishes): 498 calories
12g carbohydrates
41g protein
31g fat
120mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
