Texas Style Chili

• 2 1/2 lb. round steak, cut in 1/2-inch cubes
• 1/2 c. chopped onion
• 1 clove garlic, crushed
• 3 Tbsp. oil
• 1 (10 1/2 oz.) can condensed beef broth
• 1 soup can water
• 2 tsp. each: sugar, oregano and ground cumin
• 3/4 tsp. cayenne pepper
• 1/2 tsp. paprika
• 2 bay leaves
• 1 (4 oz.) can green chili peppers, rinsed, seeded and chopped
• 2 Tbsp. corn meal
• hot, cooked rice
• hot, cooked pinto beans

1. In a large saucepan, brown the beef cubes (half at a time) with onion and garlic in hot oil.
2. Stir in beef broth, water, sugar, oregano, cumin, cayenne, paprika and bay leaves.
3. Bring to a boil and reduce heat; simmer, uncovered, for 1 1/2 hours.
4. Stir in chili peppers and corn meal.
5. Simmer 20 more minutes, stirring occasionally.
6. Remove bay leaves and serve over a bed of rice and beans.
7. (Don't forget the cornbread!!!)

onion, clove garlic, oil, condensed beef broth, water, sugar, cayenne pepper, paprika, bay leaves, green chili peppers, corn meal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1035649 (may not work)