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Texas Bowls O Red Chili

Ingredients

• 3 pounds boneless beef chuck roast, cut into 1/2-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 4 cups chopped onion
• 3 tablespoons chili powder
• 3 tablespoons yellow cornmeal
• 6 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano, crushed
• 1/4 teaspoon cayenne pepper
• 1 14-ounce can beef broth
• 1 1/4 cups water
• 1 tablespoon packed brown sugar
• Chopped onion (optional)
• Fresh oregano (optional)

Directions

1. Sprinkle beef with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
2. In a Dutch oven heat oil.
3. Add beef, one-third at a time and cook until brown.
4. Remove beef, reserving drippings in pan, and adding more oil, if necessary.
5. Add 4 cups chopped onion to drippings and cook over medium-high heat for 5 minutes.
6. Stir in chili powder, cornmeal, garlic, cumin, oregano, and cayenne pepper.
7. Cook for 30 seconds.
8. Stir in beef, broth, water, brown sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
9. Simmer, covered, for 1 1/2 to 2 hours.
10. Top each serving with additional chopped onion and fresh oregano.

Attribution