El Cid Chili - cooking recipe

Ingredients

2 tablespoons olive oil
2 lbs sirloin steaks, cut into 1 inch cubes
1/2 lb lean ground beef
12 ounces chorizo sausage, casing removed, 1/2 inch cubes
1 large yellow onion, coarsely chopped
1/4 cup chili powder
1 tablespoon garlic salt
2 teaspoons cumin
1 teaspoon dried basil
2 (14 1/2 ounce) cans peeled whole tomatoes, undrained
2 (14 1/2 ounce) cans beef broth
1 cup chopped cilantro
1 cinnamon stick
3 bay leaves
2 green jalapenos, slit lengthwise 3 times
1 tablespoon yellow cornmeal
salt
pepper
grated cheddar cheese (to garnish)
sour cream (to garnish)

Preparation

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, chorizo, and onions to the pot to brown.
Break up the ground beef.
Return sirloin to the pot.
Stire in remaining ingredients, except for garnishes.
Bring to a boil.
Reduce heat, simmer for 2 hours.
Before serving discard cinnamon stick bay leaves and jalapenos.
Serve garnished with grated cheese and sour cream.