Chunky Texas Red Chili

• 4 tsp olive oil
• 1 small fresh chorizo sausage (3 oz) removed from its casing (optional)
• 1 3/4 lb boneless beef sirloin (choose the most marbled) or boneless skinless chicken thighs cut into 1/2 chunks
• 1 medium onion, coarsely chopped
• 3 garlic cloves, thinly sliced
• 1/4 cup ancho chili powder
• 2 tsp dried oregano
• 1/4 cup tomato paste
• 1 tbsp red-wine vinegar
• 1 tsp coarse salt
• 2 tbsp cornmeal

1. 1. In a 5-quart pot, heat 2 tsp of the oil on medium. Add chorizo and cook until it has rendered it's fat. Remove it to a bowl with a slotted spoon.
2. 2. Working in 2 batches, add the meat to the pot and cook until browned, about 5 minutes per batch. Transfer with a slotted spoon to the bowl with the chorizo.
3. 3. Add the onion, garlic, and remaining 2 tsp of oil and cook, stirring frequently until the onion is tender, about 7 minutes. Stir in the chili powder and oregano, and cook 1 minute. Stir in the tomato paste and vinegar.
4. 4. Return the meat to the pot along with 1 1/4 cups of water and the salt, and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until meat is tender, about 1 hr. Stir in the corn meal and simmer until lightly thickened, about 5 minutes.

olive oil, sausage, beef sirloin, onion, garlic, ancho chili powder, oregano, tomato paste, redwine vinegar, salt, cornmeal

Taken from www.epicurious.com/recipes/member/views/chunky-texas-red-chili-50170449 (may not work)