woodstrehl published on July 4, 2025
Revised El CID Chili
Total time: 3 hours
Yields: 8
Author: Cheryl Chrisman
Source: Parade Magazine 2000
Ingredients
- 2 tbsp Olive oil
- 2 lb Sirloin steak, cut into 1" cubes
- 0.5 lb Ground beef
- 12 oz Hot italian sausage, casings removed, cut into 1/2" pieces
- 1 Large yellow onion, Coarsely chopped
- 0.5 cup chili powder
- 1 cup Garlic salt
- 2 tsp Ground cumin
- 1 tsp dried basil
- 29 oz Beef broth
- 29 oz Whole tomatoes canned
- 1 cup Fresh cilantro, chopped
- 1 Cinnamon stick
- 3 bay leaves
- 2 fresh jalapeños , Slit lengthwise 3 times each
- 3 tbsp Cocoa powder
- 0.5 tsp Ancho chili powder, adjust to taste
- 0.5 tsp Chipotle chili powder, Adjust to taste
- 1 tsp corn meal
Chili
Instructions
Chili
Heat oil in a large heavy pot over medium heat
Brown sirloin in batches, remove to a bowl with slotted spoon
Brown ground beef, sausage, and onions, breaking up beef
Return sirloin to pot
Stir in remaining ingredients
Bring to a boil, reduce heat, and simmer for 2 hours
Stir occasionally, breaking up tomatoes
Before serving, discard cinnamon stick, bay leaves, and jalapeños
Garnish with sour cream and grated cheddar cheese, if desired
Heat oil in a large heavy pot over medium heat
Brown sirloin in batches, remove to a bowl with slotted spoon
Brown ground beef, sausage, and onions, breaking up beef
Return sirloin to pot
Stir in remaining ingredients
Bring to a boil, reduce heat, and simmer for 2 hours
Stir occasionally, breaking up tomatoes
Before serving, discard cinnamon stick, bay leaves, and jalapeños
Garnish with sour cream and grated cheddar cheese, if desired
Notes
Optional ingredients
I've used garlic powder and added salt separately, I never added the cornmeal, but plan to next time.
The original recipe is found on a number of online sites. It was revised by my friend.
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