• 2 Tablespoons coconut oil
• 2 lbs. sirloin steaks, cut into 1 inch cubes  (2 15 oz. cans organic kidney beans for vegetarian/vegan recipe)
• 1/2 lb. ground beef (or 2 15 oz. cans white beans for veg. recipe)
• 12 oz. chorizo sausage, casing removed, 1/2 inch cubes
• 1 large yellow onion, coarsely chopped
• 1 bunch kale, chopped
• 1/4 cup chili powder
• 1 Tablespoon garlic salt
• 2 teaspoons cumin
• 1 teaspoon dried basil
• 4 lbs. tomatoes, chopped or 2 14.5 oz. cans peeled whole tomatoes, undrained
• 2 14.5 oz. cans beef broth or vegetable broth  
• 1 cup chopped cilantro
• 1 cinnamon stick
• 3 bay leaves
• 2 green jalapeņos, slit lengthwise 3 times
• 1 Tablespoon organic yellow cornmeal
• Salt and pepper
• Grated cheddar cheese (to garnish), optional
• Sour cream (to garnish), optional

Instructions:

Once you have made this dish you will never make another chili recipe. This is a great recipe and crowd pleaser. Place oil in a large heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with slotted spoon. Add ground beef, chorizo, and onions to the pot to brown. Break up the ground beef. Return the sirloin to the pot. Stir in the remaining ingredients, except for the garnishes. Bring to a boil. Reduce heat, simmer for 2 hours. Before serving discard cinnamon stick, bay leaves and jalapeņos. Serve with grated cheese and sour cream.