© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Cid Prevost, Kansas City, MO
2 tablespoons olive oil
2 pounds sirloin steak, 1 inch cubes
½ pound lean ground beef
12 ounces chorizo, casing removed, cut into ½ cubes
1 large yellow onion, coarsely chopped
¼ cup chili powder
1 tablespoon garlic salt
2 teaspoons cumin
1 teaspoon dried basil
2 14½ ounce cans peeled, whole tomatoes, undrained
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 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 jalapeños. Serve with grated cheese and a dollop of sour cream, if desired.