Submitted by: Kerry from Georgetown, TX
Braise the rib rye in a little beef stock until medium rare then cube it.
Brown and drain your ground sirloin.
Brown and drain your breakfast sausage.
In a large sauté pan, add oil and chopped onion, sauté till some pieces are turning brown.
Add dried, chopped dried garlic and simmer for a couple of more minutes. Keep flame just under medium while cooking.
Add the steak, sirloin, sausage, and onions to a large Dutch oven/crock pot.
Add ground cumin, and Mexican oregano.
Add 2-3 tablespoons of New Mexican Red Chile Powder per Lb. of meat (yes 2-3 tablespoons)
Stir till all meat is coated and spices are fully incorporated.
Add crushed tomatoes, tomato sauce, and tomato paste. Continue to stir, till all ingredients are incorporated.
Add half of the beef stock and turn up heat to a low boil.
Turn down to simmer, slice Jalapeño lengthwise and lay in top of chili while simmering away for an hour.
Add more stock if needed, and extra Pilsen Latino Seasoning to taste, along with chopped cilantro.
Simmer for another half hour and serve.
Laying the jalapeño over the simmering chili adds flavor and not excessive heat.