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| 2 | tablespoons | olive oil | ||
| 2 | pounds | sirloin steak (1-inch cubes) | ||
| 1/2 | pound | lean ground pork or ground beef | ||
| 12 | ounces | chorizo, casing removed | ||
| 1 | large | yellow onion, coarsely chopped | ||
| 1/4 | cup | chili powder | ||
| 1 | tablespoon | garlic salt | ||
| 2 | teaspoons | cumin | ||
| 1 | tablespoon | dried basil | ||
| 2 | 14-ounce cans | whole tomatoes, undrained | ||
| 2 | 14-ounce cans | beef broth | ||
| 1 | cup | chopped cilantro | ||
| 1 | cinnamon stick | |||
| 3 | bay leaves | |||
| 3 | green jalapenos, slit lengthwise 3 times each | |||
| 1 | tablespoon | yellow cornmeal | ||
| salt and pepper to taste | ||||
| 3 | 14-ounce cans | red kidney beans, rinsed and drained | ||
| grated cheddar cheese and sour cream, for garnishes (optional) | ||||
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| 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 the kidney beans and the garnishes. Bring to a boil, reduce heat and simmer for 2 hours, stirring occasionally, breaking up tomatoes. Discard cinnamon stick, bay leaves, and jalapenos. Add kidney beans and simmer 15 minutes. Serve with grated cheese and a dollop of sour cream. Serves 8 people. |
