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Mike's Chili
Mike sent me a chili recipe.
Ingredients
  • 2 tablespoons olive oil
  • 2 pounds sirloin steak, cut into 1-inch cubes
  • ½ pound ground beef
  • 12 ounces fresh chorizo sausage, casing removed, cut into ½ cubes
  • 1 large yellow onion, coarsely chopped
  • ¼ cup chili powder
  • 1 tablespoon garlic salt
  • 2 teaspoons cumin
  • 1 teaspoon dried basil
  • 2 (14.5 oz) cans beef broth
  • 2 (14.5 oz) cans whole tomatoes, drained
  • ½ (12 oz) can Coca-Cola
  • ½ (12 oz) can beer (your choice here, doesn't have a huge impact what you use, just make sure it's not too shitty)
  • 1 cup cilantro, chopped
  • 1 cinnamon stick
  • 3 bay leaves
  • 2 to 4 green jalapenos, slit lengthwise 3 times each (alternately, 1 habanero and 1 jalapeno)
  • 1 tablespoon yellow cornmeal
  • Salt and pepper, to taste
Steps
  1. Heat oil in a large, heavy pot over medium heat.
  2. Brown the sirloin in batches. Remove to a bowl with a slotted spoon.
  3. Crumble ground beef and chorizo into the pot, brown.  Add onions to the pot and cook until golden.
  4. Return sirloin to the pot and stir in remaining ingredients.
  5. Bring to a boil, reduce heat, simmer for 3 to 5 hours (longer is better). Stir occasionally, breaking up tomatoes.
  6. Before serving, discard cinnamon stick and bay leaves (and habanero if you didn't dice them, don't want someone biting into that!). Garnish with cheese and sour cream, if desired.
Notes
  • You can tailor the meat to your budget. I always get nice sirloins cut up at my butcher, but any old stew meat will work (round, etc). I prefer spicy pork chorizo (again, my butcher makes it) because the chicken stuff doesn't taste right to me. I often substitute ground buffalo for ground beef if I can find it.
  • You can tailor the recipe to your  level. You can make your own chili powder for instance. Or make your own beef stock.
  • The Coca Cola is there for sugar and a bit of acidity, but I often omit it and just use a whole beer. I usually make it with a brown ale, something Newcastle-y. Up to your tastes. I wouldn't use a stout personally, but a porter might be interesting.
  • This is a very mild recipe. I usually use 2 habaneros (seeded, diced) and 3 to 4 jalapenos (sliced). I like my chili hot.
  • I usually add 2 cans of red beans loosely drained. Begin beans/no beans debate
 

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