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

Heat oil in pan. Add beef stirring often until meat changes color but not brown. Lower heat. Stir in garlic; combine chili, cumin, and flour and sprinkle on meat to coat and crumble oregano over meat. Add 1/2 cans broth and stir until blended. Add salt and pepper and boil stirring occasionally. Reduce heat and simmer partially covered 1 1/2 hours. Add remaining broth. Cook 30 minutes more or until meat is tender. Cool thoroughly. Cover and refrigerate overnight. Reheat chili in double boiler. Beans are optional. Garnish with sour cream and lime wedges. May be used with flour tortillas as burritos. Makes 8 servings.