Make Love, Not Gas

Ingredients

2 TB olive oil
2 lbs boneless sirloin steak cut into 1-inch cubes

8 oz lean ground beef

12 oz chorizo sausage, casings removed,
cut into ½ inch cubes

1 large onion, chopped

¼ cup chili powder

1 TB garlic salt

1TB cumin

2 tsp dried basil

2 cans (14.5oz each) peeled whole tomatoes, undrained

32 oz beef broth

1 cup chopped fresh cilantro

1 cinnamon stick (3 inches long)

3 bay leaves

2 green jalapeno peppers, each slit
lengthwise in 3 places

1 TB yellow cornmeal

1 cup pitted kalamata olives

2 cups large chunked zucchini

Shredded cheddar, scallions and sour cream (of course)

Instructions

Heat the olive oil in a large, heavy pot over medium heat. Add sirloin cubes, in batches and brown them on all sides, about 6 minutes per batch. Use a slotted spoon to transfer the cubes to a bowl. Add ground beef, chorizo and onion to the pot and cook, breaking up the ground beef with the back of a spoon until browned, about 8 minutes. Return sirloin cubes to the pot.


Stir in the chili powder, garlic salt, cumin and basil. Add the tomatoes, broth, cilantro, cinnamon stick, bay leaves, jalapenos, and cornmeal. Season with salt and pepper.


Bring chili to a boil, then reduce heat to medium-low and simmer, uncovered for 2 hours. Stir the chili occasionally, breaking up the tomato with a spoon. Consistency will be chunky and the aroma fragrant.


Before serving, remove and discard the cinnamon stick, bay leaves, and jalapeños. Toss in Zucchini and olives. Dump into a crock-pot and head over to Ian and Judy’s!!