Chow Down Chili

2 tablespoons of olive oil
2 pounds sirloin steak, cut into 1-inch cubes
8 ounces lean ground beef
12 ounces chorizo, casings removed, crumbled
1 large yellow onion, coarsely chopped
¼ cup chili powder
1 tablespoon garlic salt
2 teaspoons cumin
1 teaspoon basil
2 (15 ounce) cans whole tomatoes
2 (15 ounce) cans beef broth
1 cup chopped cilantro
1 cinnamon stick
3 bay leaves
2 green jalapeno chiles, slit lengthwise 3 times
1 tablespoon yellow cornmeal
Salt and pepper to taste

Heat the olive oil in a large heavy saucepan over medium heat. Add the sirloin to the hot oil in batches to prevent overcrowding, browning on all sides and turning occasionally. Remove with a slotted spoon to a bowl. Add the ground beef, sausage and onion to the saucepan and cook until the ground beef and sausage are brown and crumbly and the onion is tender, stirring frequently; drain.