Bread Bowl Chili
2 Tbsp. olive oil
2 lbs. sirloin steak (1-inch cubes)
1/2 lbs. lean ground beef
1 large yellow onion, coarsely chopped
1/4 cup chili powder
1 Tbsp. garlic salt
2 tsp. cumin
1 tsp. dried basil
2 cans (14 1/2 ounces each) diced tomatoes, undrained
2 cans (14 1/2 ounces each) beef broth
1/2 cup cilantro, chopped
1 cinnamon stick
3 bay leaves
2 green jalapenos, finely chopped
2 Tbsp. yellow cornmeal
Salt and pepper to taste
Grated cheddar cheese and sour cream, as garnish
Round sour dough bouille
Place oil in large, heavy pot over medium heat. Brwon the sirloin in bathces, then remove to a bowl with a slotted spoon. Add ground beef and onions to the pot to brown, breaking up the meat. Return sirloin to the pot.
Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat. Simmer for 1 hour, stirring occasionally.
Before serving, dicard cinnamon stick and bay leaves.
Scoop out middle of bread and serve filled with chili and garnished with grated cheese and a dollop of sour cream if desired.
I use the sour dough boullie with other soups as well. easy clean up 