2 tbsp. vegetable oil
3 lbs. boneless chuck, cut into 1 inch cubes
2 to 3 cloves of garlic, finely chopped
4 to 6 tbsp. chili powder
3 tbsp. all-purpose flour
2 tsp. ground cumin
1 tbsp. leaf oregano, crumbled
2 (13 3/4 oz.) cans beef broth
1 tsp. salt
1/4 tsp. pepper
1 (15 oz.) can pinto beans (opt.)
1 (8 oz.) tub dairy sour cream
1 lime, cut into wedges

1. Heat oil in 4-quart kettle over medium heat. Add beef and cook until meat changes color but does not brown. Add garlic. Reduce heat to low.

2. Combine chili powder, flour and cumin and sprinkle on meat. Crumble oregano on top.

3. Add 1 1/2 cans of the beef broth and salt and pepper. Stir and bring to boiling. Reduce heat to low. Partially cover and simmer for 1 1/2 hours, stirring occasionally.

4. Add remaining broth. Simmer for about 30 minutes longer or until meat is almost falling apart. Cool. Cover and refrigerate overnight to ripen flavor.

5. Reheat chili and add pinto beans at this time. Serve garnished with sour cream and lime wedges to squeeze over each portion.