This is a recipe Ryan found in Men's Health Magazine from the states. Being a keen Chilli lover, I was bang up for getting onto this right away. There is nothing I love more than tucking into a nice hot bowl while the weather is cold and grey outside.
4t olive oil
1 small fresh chorizo sausage (removed from its casing)
1 1/4 lb boneless beef sirloin or boneless skinless chicken thighs
1 medium onion
3 garlic cloves
1/4 cup of ancho chilli powder
1t dried oregano
1/4 cup of tomato paste
1T red wine vinegar
1t coarse salt
In a pot, heat 2t of oil, add the chorizo and cook until it has rendered its fat (which should be around 5mins). Remove it to a bowl and keep on the side.
Working in two batches, add the meat to the pot and cook until browned (usually around 5mins per batch). Transfer to a bowl with the chorizo.
Add the onion, garlic and remaining oil and cook, stirring frequently until the onion is tender (around 7mins). Stir in the chilli powder and oregano and cook for around 1min. Stir in the tomato paste and vinegar.
Return the meat and chorizo to the pot alog with 1 1/4 cups of water and the salt, bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally until the meat is tender (around 1hour). Stir in the cornmeal and simmer until lightly thickened, around 5mins.
I have totally found my new go to comfort recipe for chilli. It might seem like a bit of a long winded process with the whole cooking in two batches thing, but it really isn't as hard as it looks.