Cid Prevost, Kansas City, Mo.

　　An ad director who collects cookbooks (last count: 300-plus), Cid grows 14 varieties of herbs in her garden: "For this chili, I use my own cilantro, basil and bay leaves."

　　

Ingredients

Makes 8 servings

　　2 tablespoons olive oil

　　2 pounds sirloin steak (1-inch cubes)

　　1/2 pound lean ground beef

　　12 ounces chorizo, casing removed, cut into 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 cans (14 1/2 ounces each) peeled, whole tomatoes, undrained

　　2 cans (14 1/2 ounces each) beef broth

　　1 cup chopped cilantro

　　1 cinnamon stick

　　3 bay leaves

　　2 green jalapeños, slit lengthwise 3 times each

　　1 tablespoon yellow cornmeal

　　Salt and pepper, to taste

　　Grated Cheddar cheese and sour cream (for garnishes), optional

　　

Step 1

1. 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, breaking up the meat. Return sirloin to the pot.

　　

Step 2

2. Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat; simmer for 2 hours. Stir occasionally, breaking up tomatoes.

　　

Step 3

3. Before serving, discard cinnamon stick, bay leaves, and jalapeños. Serve garnished with grated cheese and a dollop of sour cream, if desired.

　　

Nutrition Per Serving

Per serving (without garnishes): 498 calories

　　12g carbohydrates

　　41g protein

　　31g fat

　　120mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.