2 1/2 lbs. lean boneless beef chuck, cut in 1/2" cubes
1/2 c. vegetable or olive oil
3 c. coarsely chopped onions (3 lb.)
2 tsp. minced garlic
2 tsp. salt
1 tsp. cumin seeds, crushed
1 tsp. dried oregano
Water
1 (15 oz.) can tomatoes with green chilies
1 (4 oz.) can chopped green chilies
2 tbsp. chili powder
2 tbsp. butter
1 (about 16 oz.) can refried beans

In large Dutch oven brown meat in hot oil a few pieces at a time, removing browned meat to a plate. Return all the meat to the pot; add 2 cups chopped onions, 1 1/2 teaspoons minced garlic, the salt, cumin seeds, oregano and 4 cups water. Simmer, uncovered 1 hour. Add tomatoes, green chilies and chili powder. Cover and simmer 1 to 4 hours longer. The longer the chili simmers, the better the flavors will blend. If necessary, add more water to keep chili from burning.

In small saucepan cook remaining 1 cup onion and 1/2 teaspoon garlic in butter until onion is tender. Stir in refried beans; heat through. Serve chili over refried beans. Place out bowls of chopped bell pepper, grated cheddar cheese, raisins, chopped avocado and peanuts for guests to pile on their chili. Serves 6.