Slake’s Chili

2014-09-23
  • 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

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 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

Method

Step 1

Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with a slotted spoon.

Step 2

Add ground beef, chorizo and onions to the pot and brown. Make sure to break up the meat.

Step 3

Return sirloin to the pot and stir in remaining ingredients, except for garnishes.

Step 4

Bring to a boil, reduce heat, simmer for 3-5 hours (longer is better). Stir occasionally, breaking up tomatoes.

Step 5

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.

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