- Yield : 2 quarts
- Servings : 10
- Prep Time : 30m
- Cook Time : 3:000 h
- Ready In : 3:30 h
Seriously though this chili is amazing. I usually eat it with some kind of carbohydrates, be it rice, pasta, or a baked potato. The longer you let it reduce the richer the flavors become and the less ‘sharp’ the spices are. – Malan
- 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 oz) cans beef broth
- 2 (14.5 oz) cans whole tomatoes, drained
- 1/2 (12 oz) can Coca-Cola
- 1/2 (12 oz) can beer (your choice here)
- 1 cup cilantro, chopped
- 1 cinnamon stick
- 3 bay leaves
- 2-4 green jalapenos, slit lengthwise 3 times each (alternately, 1 habanero and 1 jalapeno)
- 1 tablespoon yellow cornmeal
- Salt and pepper, to taste
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 and stir in remaining ingredients, except for garnishes.
Bring to a boil, reduce heat, simmer for 3-5 hours (longer is better). Stir occasionally, breaking up tomatoes.
Before serving, discard cinnamon stick and bay leaves (and habanero if you used it, don't want someone biting into that!). Garnish with cheese and sour cream, if desired.