Texas-Style Chili

• 2 1/4 lb. beef round steak, cut in cubes
• 1 clove garlic, minced
• 3 Tbsp. cooking oil
• 1 1/2 c. water
• 1 (10 1/2 oz.) beef broth
• 2 Tbsp. sugar
• 2 Tbsp. oregano, crushed
• 1 to 2 Tbsp. cumin seed, crushed
• 1/2 Tbsp. salt
• 2 bay leaves
• 1 (4 oz.) can green chili peppers, drained, seeded and chopped
• 2 Tbsp. corn meal
• corn bread (optional)

1. In large skillet, brown steak cubes and garlic in hot oil; drain off excess fat.
2. Stir in water, beef broth, sugar, oregano, cumin, salt and bay leaves.
3. Reduce heat, simmer, covered, until meat is tender, about 1 1/2 hours.
4. Stir in chili peppers and corn meal.
5. Simmer, covered, 30 minutes.
6. Stir occasionally.
7. Remove bay leaves.
8. Serve over squares of corn bread, if desired.
9. Makes 4 to 6 servings.

beef round steak, clove garlic, cooking oil, water, beef broth, sugar, oregano, cumin, salt, bay leaves, green chili peppers, corn meal, corn bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=673947 (may not work)