|Recipe : Entry # 5759|
|Big Earl's Chili|
|Tallapoosa River EC|
|2 Tblsp Olive Oil
2 Pound Beef, Sirloin - cut into 1 inch cubes
1/2 Pound Beef, Ground
12 Ounces Sausage (Your choice -- hot, medimun, or mild)
1 Large Onion Chopped
1/4 Cup Chili Powder
1 Tblsp Garlic Salt
2 Tblsp Cumin
1 Tsp. Dried Basil
2 Cans Tomato, Whole, Peeled 14 1/2 oz. Undrained
1 Can Beef Broth
1 Can Beer (optional -- NOTE 1)
1 Cup Chopped Cilantro
1 Stick Cinnamon
3 Whole Bay Leaf
2 Medium Pepper, Jalapeno Green
(seeds & veins removed & chopped -- NOTE 2)
1 Tblsp Cornmeal
2 Cans Beans, Kidney - 16 ounces
To taste -- Salt
To taste -- Pepper, Black, Freshly Ground
|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, sausage, and onions to the pot to brown, breaking up the meat. Drain the liquid. and return the sirloin to the pot.
Stir in the remaining ingredients (see notes). Bring to a boil, reduce heat, simmer for 2 hours. Stir occasionally breaking up the tomatoes.
Before serving remove and discard the cinnamon stick, and bay leaves. May be garnished with grated cheese or sour cream if desired.
NOTE 1: If you choose to omit the beer then add another can of beef broth and two tablespoons of Worchestershire Sauce.
NOTE 2: For a spicier chili leave the seeds and veins in one or both of the jalapeno peppers.