One Town: Wasilla

Thrilla from Wasilla (It's -60° Outside) Chili

The name really says it all. Thanks, Sandy!

2 TB olive oil
2 lbs. round steak, cut into 1-inch cubes
1/2 lb. lean ground beef
12 oz. chorizo sausage, casing removed, cut into 1/2-inch cubes
1 large yellow onion, coarsely chopped
1/4 Cup regular chili powder
6 cloves garlic, chopped (1 1/2 tsp. dry minced garlic)
2 tsp. ground cumin
1 tsp. cayenne pepper or crushed red peppers
1 tsp. dried basil
1/2 tsp. dried oregano
2 14 1/2 oz. cans peeled, whole tomatoes, undrained
4 Cups beef stock or water
1 Cup chopped fresh cilantro
1 cinnamon stick
3 whole bay leaves
2 jalapeño peppers, left whole but slit lengthwise 3 times each
1 TB yellow cornmeal
1-2 tsp. salt (to taste)
1/2-1 tsp. black pepper (to taste)
grated cheddar cheese, optional
sour cream, optional

In a large, heavy stock pot, heat the oil over medium heat. Add the round steak and brown in batches. Remove to a bowl with a slotted spoon. Add the ground beef, chorizo and onions to the pot to brown, breaking up the meat. Drain off fat if there is a lot (some chorizo will give off a fair amount of fat while browning). Add the steak back to the pot along with the remaining ingredients (except for the cheese and sour cream). Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally to break up the tomatoes. Spoon off fat (if any) as it rises to the top. Before serving, discard the cinnamon stick, bay leaves and jalapeño peppers. Serve garnished with cheese and sour cream.

Prep. time: 30 minutes
Cooking time: 2 hours
Yield: about 4 quarts

Menu:
Sandy Weihs
Tuscan Halibut
Thrilla from Wasilla (It's -60° Outside) Chili
Awesome Fish Wraps