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El Cid Chili Recipe

This flavorful soup is packed with essential vitamins and minerals. The steak, ground beef, and broth add a significant amount of iron and a vitamin b-complex, which are beneficial for our energy levels and immunity. This soup is packed with protein, which is the backbone of our immune system. The garlic stimulates beneficial bacteria in the colon and is rich in vitamin C, vitamin B1, B2, B3, and B6, as well as manganese and folate. Additionally, this gut-healing vegetable supports nutrient absorption. The cilantro aids in detoxifying the body, which supports the digestive system as well. The tomatoes are rich in vitamin C, potassium, folate, and vitamin K. The basil is loaded with vitamin K, zinc, calcium, magnesium, potassium, and fiber. The onion is infused with vitamin C, which regulates immune health, tissue repair, collagen production, and iron absorption. Try out this nutrient-filled spicy chile:)



  • 2 tablespoons olive oil
  • 2 pounds sirloin steak (1-inch cubes)
  • 1/2 pound lean ground beef
  • 12 ounces chorizo, casing removed, cut into 1/2-inch cubes
  • 1 large yellow onion, coarsely chopped
  • 1/4 cup chili powder
  • 1 tablespoon garlic salt
  • 2 teaspoons cumin
  • 1 teaspoon dried basil
  • 2 cans (14 1/2 ounces each) peeled, whole tomatoes, undrained
  • 29 ounces of your favorite B2B broth
  • 1 cup chopped cilantro bunch
  • 1 cinnamon stick
  • 3 bay leaves
  • 2 green jalapeños, slit lengthwise 3 times each
  • 1 tablespoon yellow cornmeal
  • Salt and pepper, to taste
  • Grated Cheddar cheese and sour cream (for garnishes), optional


  1.  Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with a slotted spoon. Add ground beef, chorizo, and onions to the pot to brown, breaking up the meat. Return sirloin to the pot.
  2.  Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat; simmer for 2 hours. Stir occasionally, breaking up tomatoes.
  3. Before serving, discard cinnamon sticks, bay leaves, and jalapeños. Serve garnished with grated cheese and a dollop of sour cream, if desired.


Recipe inspired by: