El Cid Chili
on buckwebs.com
  • 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