Name: El Cid Chili
Yield: Makes 8 servings
Ingredients: 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; 2 cans (14 1/2 ounces each) beef broth; 1 cup chopped cilantro; 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

Cid Prevost, Kansas City, Mo.
An ad director who collects cookbooks (last count: 300-plus), Cid grows 14 varieties of herbs in her garden: "For this chili, I use my own cilantro, basil and bay leaves."

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