| EWMA Recipes | ||||
| New Year Chili -- Ellen Rust 2 tablespoons olive oil 1-1/2 pounds sirloin steak (1-inch cubes) 1 pound lean ground beef 12 ounces chorizo, casing removed, cut into 1/2-inch cubes 1 large yellow onion, coarsely chopped 2 tablespoons chili powder 1 tablespoon garlic salt 2 teaspoons cumin 1 teaspoon dried basil 2 cans (14 1/2 ounces each) diced tomatoes, undrained 2 cans (14 1/2 ounces each) beef broth 1 cup chopped cilantro 1 cinnamon stick 3 bay leaves 2 green jalapeños, slit lengthwise 3 times each 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 to brown, breaking up the meat. Return sirloin to the pot. Stir in remaining ingredients. Bring to a boil, reduce heat; simmer for 2 hours. Stir occasionally. Before serving, discard cinnamon stick, bay leaves and jalapeños. Serves 8-10. Note: if you make this a day ahead, you can remove the fat from the top before reheating.
Recipes/BACK |
||||
