Plain Basic Chili

• 1 large onions coarse chopped
• 3 cloves garlic coarse chopped
• 2 tablespoons vegetable oil
• 2 tablespoons chili powder
• 1 1/2 pounds beef, round steak or chuck, trimmed, cut in cubes
• 1 can beef stock
• 16 ounces tomatoes stewed
• 1/2 tablespoon oregano
• 1 tablespoon cumin

1. IN A LARGE DUTCH OVEN OR STOCKPOT, HEAT THE VEGETABLE OIL OVER MED-HIGH HEAT.
2. WHEN IT FRAGRANT, ADD THE ONIONS AND GARLIC AND SAUTE UNTIL THE ONION IS TENDER-CRISP, REDUCING THE HEAT IF NECESSARY TO KEEP EVERYTHING FROM BURNING.
3. ADD THE CHILI POWDER AND STIR WELL.
4. ADD THE BEEF, AND COOK UNTIL THE BEEF BEGINS TO RELEASE ITS JUICES, MAKING THE CHILI POWDER INTO A PASTE.
5. POUR IN BEEF BROTH.
6. USE YOUR HANDS TO CRUSH THE TOMATOES ROUGHLY, THEN ADD TOMATOES AND JUICES TO THE KETTLE.
7. COVER AND SIMMER UNTIL BEEF IS TENDER, ABOUT 1 HOUR.
8. SEASON WITH OREGANO AND CUMIN, ADDING MORE OR LESS OF EACH AS DESIRED.
9. TASTE THE CHILI; IF IT'S TOO MILD TO SUIT, ADD CAYENNE PEPPER TO TASTE.

onions, garlic, vegetable oil, chili powder, beef, beef stock, tomatoes, oregano, cumin

Taken from recipeland.com/recipe/v/plain-basic-chili-47641 (may not work)