This is a favorite of my family & friends. Full of spices and flavor and a touch of chocolate…nothing like it on a cold autumn night!
This is great with warm fresh cornbread & honey!
- 2 tablespoons olive oil
- 2 pounds sirloin steak, cut into 1-inch cubes
- 2 pound ground beef
- 12 ounces chorizo all beef sausage, (or soy) casing removed, cut into 1/2 cubes
- 1 large yellow onion, coarsely chopped
- 1/4 cup chili powder (new mexico)
- 2 tablespoons garlic salt
- 2 teaspoons cumin
- 1 teaspoon dried basil
- 2 (14.5-ounce) cans beef broth
- 2 (14.5-ounce) cans diced tomatoes, drained
- 1 cup cilantro, chopped
- 3 cinnamon sticks
- 1/4 cup Van Houten cocoa
- 3 bay leaves
- 2 green jalapenos, slit lengthwise 3 times each (Less if you like it mild)
- 3 tablespoon yellow cornmeal
- Salt and pepper, to taste
- Garnish with Cheddar and sour cream, if desired.
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.
Love, Laughter & Candlelight,