El Cid's Chili

El Cid's Chili

I have accumulated several very different chili recipes over the years all vastly different from each other but made over and over again because my family really loves them, as do I. This recipe made it into my collection about 8 or 9 years ago after watching an episode of "Calling All Cooks" on Food Network. Remember that show? I used to love watching people from all over the country making that one special recipe that they were known for by family and friends. Cid Prevost, the creator of this recipe had won all kinds of cook off competitions with this and gave jars of it to neighbors and friends who clamored for it. The only thing I've ever done differently to this recipe is to jack up the heat. It's THAT good because as many of you know I almost never leave any recipe unmodified. Give this a try the next time you want a hot bowl of chili it will make you happy happy! Enjoy!

 Recipe: El Cid's Chili
Recipe courtesy Cid Prevost
From an episode of Calling All Cooks on Food Network; 2000?























Ingredients
2 tablespoons olive oil
2 pounds sirloin steak, cut into 1-inch cubes
1/2 pound ground beef
12 ounces chorizo sausage, casing removed, cut into 1/2 cubes
1 large yellow onion, coarsely chopped
1/4 cup chili powder
1 tablespoon garlic salt
2 teaspoons cumin
1 teaspoon dried basil
2 (14.5-ounce) cans beef broth
2 (14.5-ounce) cans whole tomatoes, drained
1 cup cilantro, chopped
1 cinnamon stick
3 bay leaves
2 green jalapenos, slit lengthwise 3 times each
1 tablespoon yellow cornmeal
Salt and pepper, to taste

Garnish with Cheddar and sour cream, if desired.
(Avocado is good on this too!)

Directions
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 and brown. Make sure to break 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 jalapenos. Garnish, if desired.