3 c. kidney beans
3 1/2 lbs. top round, cut in 1/2 inch cubes
5 tbsp. oil
2 c. onion, coarsely chopped
4 cloves garlic, minced
4 tbsp. chili powder
1 1/2 tsp. oregano
1 1/2 tsp. ground cumin
1 tsp. red peppers, crushed
1 can tomatoes, whole (1 lb. 13 oz.)
6 oz. can tomato paste
1 tbsp. salt
1 tsp. sugar
1 to 2 tbsp. yellow cornmeal
1 med. bell pepper, cut in pieces

Pat the meat dry with paper towels. Heat three tablespoons of the oil in a large, heavy pot. When hot, add the meat, all at once. Sear it, turning constantly, until all the pieces are lightly browned, about 3 to 4 minutes. Transfer the meat to a bowl. Add the remaining 2 tablespoons of oil to the pot. Add the onion and garlic and saute until the onion is wilted, but not browned. Stir in the chili powder, oregano, cumin and crush red peppers and mix well, until the onions are coated. Add the can of tomatoes, juice and all, tomato paste, salt and sugar, mixing well. Break up the tomatoes with the back of a spoon. Put meat back in the pot. Cover and simmer for 40 to 50 minutes until meat is very tender. Cool, cover and refrigerate overnight. To serve, bring slowly to a boil, simmer until heated through. If the chili is very liquid, do not cover the pot, but if it is of a good consistency, heat it covered.