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.