El Cid Chili

• 2 tbsp. olive oil 
• 2 lbs. sirloin Steak (1-inch cubes)
• ½ pound lean ground beef
• 12 oz. chorizo, casing removed, cut into ½-inch cubes
• 1 lg. yellow onion, coarsely chopped
• 1/4 cup chili powder
• 1 tbsp. garlic salt
• 2 tsp. cumin
• 1 tsp. dried basil
• 2 cans (14 ½ oz. each) peeled, whole tomatoes, undrained
• 2 cans (14 ½ oz. each) beef broth
• 1 cup chopped cilantro
• 1 cinnamon stick
• 3 bay leaves
• 2 green jalapeno, slit lengthwise, 3 times each
• 1 tblsp. yellow cornmeal
• salt and pepper, to taste
• grated Cheddar cheese and sour cream (for garnishes), optional

Place oil in 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 jalapeno. Serve garnished with grated cheese and a dollop of sour cream, if desired.

Serves 8

488 calories per serving (without garnishes)
12g carbohydrates
41g protein
31g fat
120mg cholesterol

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