Chow Down Chili Recipe

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Chow Down Chili

Lynnda Cloutier


Great for football season and those crisp autumn evenings. I always put the spices for this chili (the cinnamon and bay leaf) in a cheesecloth bag, so I don't have to hunt around for it later. Also, I sometimes add a few cloves to the bag as well. Give it a nice flavor.Source: Unknown

★★★★★ 1 vote


2 tbsp. olive oil
2 lbs. sirloin steak, cut into 1 inch cube
8 oz lean ground beef
12 oz. chorizo, casings removed, crumbled
1 large yellow onion, coarsely chopped
1/4 cup chili powder
1 tbsp. garlic salt
2 tsp. cumin
1 tsp. basil
2 cans whole tomatoes, 15 oz. each (i used the diced variety)
2 cans beef broth, 15 oz. each
1 cup chopped fresh cilantro (i used italian parsley as i'm not fond of cilantro)
1 cinnamon stick
3 bay leaves
2 green jalapeno chilies, split lengthwise 3 times
1 tbsp. yellow cornmeal
salt and pepper to taste


1Heat olive oil in large pan over medium heat. Add sirloin to hot oil in batches to prevent overcrowding, browning on all sides and turning occasionally. Remove with slotted spoon to bowl. Add ground beef, sausage and onion to saucepan and cook til ground beef and sausage are brown and crumbly and onion is tender. Stir frequently. Drain.
2Mix sirloin and ground beef mixture in pan and add chili powder, garlic salt, cumin, basil, and undrained tomatoes. Mix well. Add beef broth, cilantro, cinnamon stick, bay leaves, jalapenos, cornmeal, salt and pepper. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer for 2 hours, stirring occasionally to break up tomatoes
3Remove and discard cinnamon stick, bay leaves and jalapenos before serving. Garnish servings with shredded cheese and sour cream. Serves 8
Chorizo is a spicy, coarsely ground pork sausage flavored with garlic, chili powder, and other spices It is widely used in rational Mexican cooking. Chorizo sausage casing should be removed and the sausage crumbled before cooking.

About this Recipe

Course/Dish: Beef