texas-style-chili

Ingredients:
3 lb. boneless lean beef chuck
1/2 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. cooking oil
4 large onions, chopped
3 Tbsp. chili powder
3 Tbsp. yellow cornmeal
1 Tbsp. bottled minced garlic
1 Tbsp. ground cumin
2 tsp. dried oregano, crushed
tsp. cayenne pepper
1 14-oz. can beef broth
1-1/4 cups water
1 Tbsp. packed brown sugar
Chopped onion, optional




1. Trim fat from meat. Cut meat into 1/2-inch pieces. Sprinkle meat with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. In a 4-quart Dutch oven, brown beef, one-third at a time, in hot oil. (Add more oil during cooking, if necessary.) Remove beef from Dutch oven.

2. Add the 4 chopped onions to Dutch oven; cook over medium-high heat about 5 minutes or until tender. Stir in chili powder, cornmeal, garlic, cumin, oregano, and cayenne pepper; cook for 30 seconds.

3. Stir in browned beef, beef broth, the water, brown sugar, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer for 1-1/2 to 2 hours or until meat is tender. If desired, top each serving with additional chopped onion. Makes 6 servings.