Wednesday, October 29, 2014

El Cid Chili

I cut this recipe out of a Parade Magazine.  Parade Magazine was always found in the Sunday newspaper.  I don't know if they still do that or not; it's been so long since I've read a physical copy of the Sunday news.

The recipe was the winner of a Best Chili In the USA contest published in 2000.  It gets its name from the creator of the dish, Cid Prevost from Missouri who, it looks like, won the recipe contest.  Anyway, it was the only one of the entrants that looked good to me.

We have our proteins presenting themselves as chorizo, ground beef (I used ground sirloin) and the sirloin steak.

Cut up and brown the sirloin in batches and set aside in a holding dish while you brown the other meats and onion.

After removing the sirloin steak, throw the onions in the skillet, followed by the chorizo and the ground beef. 

Once all of that is browned, return the sirloin steak and any accumulated juices to the skillet.

Stir in your seasonings of chopped cilantro, chili powder, Lawry's garlic salt, cumin, dried basil, cinnamon stick, bay leaf, and yellow cornmeal.  NOTE:  the other seasoning ingredient that I did not add was the fresh jalapeno (Lovey won't eat it) but be sure and add it; it would be delicious.

Another note, I thought the garlic salt was too salty, even though I did not season it anymore with salt.  I will use garlic powder next time.

Add the beef broth.  I think the reflection of two can lights and the overhead light fixture in the beef broth looks like a little bear's face.  Anyone else see it?

Add the tomatoes, juice and all.

Bring to a boil then turn down to a simmer for about 2 hours.
Note:  I added a can of drained pinto beans in the end, at Lovey's request

El Cid Chili
Adapted from a recipe that appeared in Parade magazine
Serves 8

2 Tbsp. olive oil
2 pounds sirloin steak, cut in 1" cubes
1/2 pound lean ground beef
12 ounces chorizo, casing removed & broken up
1 large yellow onion, coarsely chopped
1/4 cup chili powder
1 Tbsp. Lawry's garlic salt
2 tsp. cumin
1 tsp. dried basil
2 cans (14-1/2 ounces each) peeled, whole tomatoes, un-drained
3-1/2 cups beef broth
1 cup chopped cilantro
1 cinnamon stick
3 bay leaves
2 green jalapenos slit lengthwise 3 times
1 Tbsp. yellow cornmeal
salt and pepper to taste
Grated cheddar cheese and sour cream (optional garnishes)

Prep and measure all of your ingredients.  Place a 5-1/2 quart dutch oven over medium heat until very hot.  Add olive oil.  Brown sirloin steak pieces in batches.  Remove to a holding dish with a slotted spoon.  Add ground beef, chorizo and onions to the pot to brown, breaking up the meat.  Return the browned sirloin and any accumulated juices to the pot.

Stir in the remaining ingredients except the garnishes.  Bring to a boil then reduce heat and simmer, uncovered, for 2 hours.  Stir occasionally, breaking up tomatoes.

Before serving remove the cinnamon stick, bay leaves and jalapenos.  Serve garnished with grated cheese and a dollop of sour cream, if desired.

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