El Cid Chili
The famous chili recipe!
- 2 pounds steak (sirloin), cut into 1-inch cubes
- 1/2 pound ground beef
- 12 ounces chorizo sausage, casing removed, cut into 1/2 cubes
- 2 (14.5 oz) cans beef broth
- 3 medium whole tomatoes, peeled (alt. 2 (14.5 oz) cans)
- 1 (12 oz) bottle dark beer
- 1 large yellow onion, coarsely chopped
- 2-4 green jalapeno peppers
- 1 habanero pepper
- 1 cup cilantro, chopped
- 1/4 cup chili powder
- 1 tablespoon garlic salt
- 2 teaspoons cumin powder
- 1 teaspoon dried basil
- 1 teaspoon ground ginger
- 1 cinnamon stick
- 3 bay leaves
- Cut the steak into one-inch cubes and place into a bowl.
- Heat some oil in a large, heavy pot over medium heat.
- Brown the steak chunks in the pot in batches. Remove to bowl with a slotted spoon.
- Cut the sausage into small chunks and remove the skin. Add the chunks to the empty pot.
- Chop up the onion and add to the pot.
- Break up the ground beef into the pot with the onion and sausage.
- Stir frequently until meat is browned.
- Add the steak back into the pot and add the broth, tomatoes, and beer.
- Slice the peppers three times lengthwise and add them to the pot.
- Stir in all the spices.
- Turn up the heat and bring the mixture to a boil.
- Reduce heat and simmer for 3-5 hours until the liquid has reduced to a thick sauce.
- Before serving, remove the cinnamon stick and bay leaves.