3 lbs. boneless chuck, cut into 1 inch cubes
2 tbsp. vegetable oil
2 to 3 cloves garlic, chopped
4 to 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
Optional: 1 can (15 oz.) pinto beans
1 c. sour cream
1 lime, cut into wedges

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. Lower heat; stir in garlic. Combine chili powder, cumin, and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat. Add 1 1/2 cans beef 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, 1 1/2 hours. Stir occasionally. Add remaining broth; cook 30 minutes longer, or until meat is almost falling apart. Cool thoroughly. Cover; refrigerate overnight to ripen flavor.

Reheat chili in top part of double boiler placed over boiling water. Optional: heat beans; drain; stir into chili. Garnish with sour cream and add wedges of lime to squeeze over each portion.