INGREDIENTS

  • 2 1/2 lbs ground sirloin
  • 1/2 lb mild chorizo sausage (Mexican sausage)
  • 2 teaspoons course sea salt
  • 2 teaspoons fresh fresh coarse ground black pepper
  • 2 medium white onions (finely chopped)
  • 2 cups green onions (finely chopped)
  • 1 large green bell pepper (finely chopped)
  • 1 large red bell pepper (finely chopped)
  • 4 tablespoons minced garlic (four cloves)
  • 4 tablespoons olive oil
  • 7 tablespoons chili powder
  • 1 1/2 tablespoons ground cumin
  • 3 teaspoons paprika
  • 1 teaspoon oregano
  • 1 teaspoon cayenne pepper
  • 2 g sazon goya with coriander and annatto (found in the ethnic or Mexican food isle-two packets)
  • 2 g sazon goya with tomato and coriander (found in the ethnic or Mexican food isle-two packets)
  • 32 ounces beef broth
  • 2 (15 1/2ounce)cans Hunts tomato sauce
  • 1 (15 1/2ounce)can hunts diced tomato chili sauce
  • 1 (15 1/2ounce)can sloppy joe sandwich sauce
  • 1 (6ounce)can tomato paste
  • 3/4 cup seasoned dry bread crumbs
  • 4 tablespoons cornmeal
  • 1/3 cup warm water
  • shredded cheddar cheese
  • oyster crackers

DIRECTIONS

  1. In large skillet, sauté all vegetables in olive oil for 10 minutes over medium-low heat.
  2. Add ground sirloin, chorizo, course sea salt and fresh course ground black pepper to skillet and thoroughly cook over medium heat.Drain well.
  3. In large stock pot, combine all ingredients (except cornmeal and water), bring to simmer, cover and continue to simmer for 1 hour.Stir every 20 minutes.
  4. Mix cornmeal in 1/3 cup warm water.Add to chili and stir well.Cover and simmer on low for 30 minutes.(You can simmer for hours if you want, just stir every 20 minutes. ).
  5. Stir well and top individual servings with shredded cheddar cheese and oyster crackers.Chow down!
  6. Refrigerate or freeze leftovers.