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El Cid Chile

El Cid chile is an excellent "cold winter day" recipe that will warm you up from head to toe. However, it is not for the faint of heart or weak of stomach."


2 tbsp. olive oil

2 lb. Sirloin steak (1 in. cubes)

1/2 lb. lean ground beef

12 oz. Chorizo, casing removed, cut into ½ in. cubes

1 large yellow onion coarsely chopped

1/4 c. of chili powder

1 tbsp. garlic salt

2 tsp. cummin

1 tsp. dried basil

2 cans ( 14 1/2 oz. each) peeled, whole tomatoes, undrained

2 cans (14 1/2 oz. each) beef broth

1 c. chopped cilantro

1 cinnamon stick

3 bay leaves

2 green jalapenos cut lengthwise 3 times each

1 tbsp. yellow cornstarch

Salt and pepper to taste
Grated cheddar cheese and sour cream (for garnish), optional


Pace 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, chorizo and onions to the pot to brown, breaking up the meet. Return sirloin to the pot. Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat; simmer for 2 hours. Stir occasionally, breaking up tomatoes. Before serving, discard cinnamon stick, bay leaves and jalapenos. Serve garnished with grated cheese and dollop of sour cream, if desired.

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Nutritional Information
Per Serving

498 calories, 12 g carbohydrates, 41 g protein, 31g fat, 120 mg cholesterol

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