|Chorizo sausage/Italian sausage links||8 Ounce, sliced|
|Beef round steak||8 Ounce, cut into 1/2 inch cubes|
|Cooking oil||2 Tablespoon|
|Onion||1 Medium, chopped to make 1/2 cup|
|Green pepper||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Beef broth||2 Cup (32 tbs)|
|Dried oregano||1 1⁄2 Teaspoon, crushed|
|Cumin seed||1 1⁄2 Teaspoon, crushed|
|Ground red pepper||1⁄2 Teaspoon|
|Canned hominy||15 Ounce, drained (1 Can)|
|Canned chopped green chili peppers||4 Ounce (1 Can)|
|Flour tortillas||3 , cut into wedges|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
|Chili peppers||To Taste|
In a 12-inch skillet cook sliced chorizo and beef cubes in hot oil till brown.
Remove meat; set aside.
Reserve 2 tablespoons drippings in skillet.
Cook onion, green pepper, and garlic in drippings till tender but not brown.
Stir meat mixture, beef broth, paprika, oregano, cumin, and red pepper into onion mixture.
Bring to boiling; reduce heat.
Simmer, covered, for 1 1/2 hours, stirring occasionally.
If necessary, spoon off fat.
Stir in hominy and undrained chili peppers.
Simmer, uncovered, for 20 minutes more, stirring occasionally.
Meanwhile, in each serving bowl arrange four or five tortilla wedges, points up, around edge of bowls.
Spoon chili into each bowl.
Sprinkle with cheese.
Garnish with cilantro and chili peppers.