Hearty Beef Chili

• 2 12 lbs beef stew meat, cut into 1-inch cubes
• 2 tablespoons wondra quick-mixing flour
• 2 tablespoons oil
• 4 12 teaspoons chili powder
• 2 teaspoons salt
• 2 teaspoons dried oregano leaves
• 2 teaspoons ground cumin
• 12 teaspoon crushed red pepper flakes
• 2 dried bay leaves
• 1 12 cups beef broth
• 1 (28 ounce) canmuir glen organic diced tomatoes, undrained
• 1 large onion, chopped (1 cup)
• 1 medium green bell pepper, chopped (1 cup)
• 3 garlic cloves, minced
• 3 tablespoons cornmeal or 3 tablespoons masa harina
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (4 1/2 ounce) canchopped green chilies
• shredded monterey jack cheese
• sour cream
• chopped fresh cilantro
• tortilla chips

1. In a large resealable plastic bag, place half of the beef and 1 tablespoon flour; seal bag and shake to coat.
2. Repeat with remaining beef and flour.
3. In a 4-quart Dutch oven, heat oil over med-high heat.
4. Cook beef in oil until brown on all sides; drain.
5. Stir in remaining chili ingredients except cornmeal, beans, and chiles.
6. Heat to boiling; decrease heat to low.
7. Cover; simmer 3 hours or until meat is tender.
8. Stir in cornmeal; cook and stir about 1 minute to thicken.
9. Add beans and chiles; cook until thoroughly heated.
10. Remove bay leaves.
11. Serve chili with garnishes.

beef stew meat, wondra, oil, chili powder, salt, oregano, ground cumin, red pepper, bay leaves, beef broth, canmuir glen, onion, green bell pepper, garlic, cornmeal, black beans, green chilies, cheese, sour cream, fresh cilantro, tortilla chips

Taken from www.food.com/recipe/hearty-beef-chili-473496 (may not work)