3 lb. boneless chuck, cut in 1" cubes
2 tbsp. vegetable oil
2-3 cloves garlic, chopped
4-6 tbsp. chili powder
2 tsp. ground cumin
3 tbsp. flour
1 tbsp. leaf oregano
2 cans (13 3/4 oz. each) beef broth
1 tsp. salt
1/4 tsp. pepper
1 (15 oz.) can pinto beans (optional)
1 c. dairy sour cream
1 lime, cut into wedges

1. Heat oil in 4 quart kettle or heavy bottom pan over medium heat. Add beef, stirring frequently with a wooden spoon until meat changes color, but does not brown.

2. Lower heat; stir in garlic.

3. Combine chili powder, cumin and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat.

4. Add 1 1/2 cans of broth and stir until liquid is well-blended. Add salt and pepper. Bring to a boil, stirring occasionally. Reduce heat; simmer, partially covered, over low heat, for 1 1/2 hours. Stir occasionally. Add remaining broth; cook 30 minutes longer, or until meat is almost falling apart.