A traditional Texas Chili with no beans. Spicy, but well rounded flavors.
On an open flame on a gas top stove, or grill, place jalapenos over flame until charred on all sides, about 5-7 minutes total. If you don't have a gas stove or grill then place the peppers on a foil lined cookie sheet and roast at 500° until charred, about 10 minutes.
Place roasted peppers in a bowl and cover with plastic wrap. Let sit for about 10 minutes. Remove pepper and with your hands peel off the charred skin. DO NOT rinse under water because you will be rinsing all the roasted flavor away. Cut the pepper in half and remove the seeds and ribs (unless you like it spicy then leave the seeds and ribs). Chop the jalapenos and put aside. Be very careful not to touch your eyes after doing this until you wash your hands.
Place oil in a large stock pot over medium high heat. Season the cubed steak with salt and pepper. Sear the steak in the hot oil in batches. Remove the browned meat with a slotted spoon to a bowl. Once all the steak is browned and removed, add the ground beef, chorizo and onions to pot to brown. Add the steak back to the pot. Stir in the remaining ingredients, except for the garnishes.
Bring to a boil, reduce heat and let simmer for 2 hours or longer. If it gets too thick add water, beef broth or beer to thin it out.
Before serving, discard the bay leaves and cinnamon stick.
Serve with cheese and a dollop of sour cream.
Depending on how fresh your cinnamon stick is you may want to either add it at the last 30 minutes of cooking or remove after about an hour. You don't want it to be too cinnamon'y'.
Go easy on the salt at the beginning of the cooking process. When the chili begins to thicken and cook down the salt gets more intense. You can always add, but you can't remove.
The whole tomatoes will break down in the cooking process, but if you prefer you can either chop them or crush them with your hands before you add them to the pot.