Beef Chili

• 2 tbsp oil
• 2 lbs chuck steak, trimmed, cubed
• 2 None Italian sausages, sliced
• 1 None onion, chopped
• 1 None large red chili, chopped
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder
• 2 cups water
• 1 None (14-oz) can cherry tomatoes
• 2 tbsp polenta or cornmeal
• 1 None cinnamon stick
• 2 None dried bay leaves
• 1 None (14-oz) can kidney beans, drained, rinsed
• None None Tortillas, to serve
• None None Sliced avocado, to serve
• None None Grated cheddar cheese, to serve

1. Heat half oil in a large Dutch oven on high. Brown beef in 2-3 batches. Set aside.
2. Heat remaining oil in same pan. Add sausage, onion, and chili. Cook, stirring frequently, for 4-5 mins, until sausage is golden. Return beef to dish with cumin, oregano and chili powder. Cook, stirring, for 1 min until fragrant.
3. Add water, tomatoes, polenta, cinnamon, and bay leaves. Bring to a boil. Reduce heat to medium and simmer, uncovered, for 1 hour, until meat is tender.
4. Stir in beans and simmer for 3-5 mins. Discard cinnamon and bay leaves. Serve with tortillas, avocado and grated cheese.

oil, chuck steak, italian sausages, onion, red chili, ground cumin, oregano, chili powder, water, cherry tomatoes, polenta, cinnamon stick, bay leaves, kidney beans, tortillas, avocado, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/29781 (may not work)