1/4 c. olive oil
3 lbs. round steak, trimmed & cut into 1/2 inch cubes
1 bay leaf
1/3 c. chili powder
10 garlic cloves, minced
1 tbsp. salt
1/2 tsp. black pepper
1 1/2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. cayenne pepper
1 tbsp. sugar
3 tbsp. paprika
1/4 c. all-purpose flour
1/3 c. yellow corn meal
2 or 3 cans cooked pinto beans, drained well

In heavy kettle, heat oil over high heat until it is hot, but not smoking. In it cook the steak, stirring for 5 or 6 minutes until it is no longer pink, but not browned. Add 6 cups of water and the bay leaf and simmer the steak, covered, stirring occasionally for 2 hours. Discard the bay leaf from the steak mixture. Add chili powder, garlic, salt, pepper, cumin, oregano, cayenne, sugar, paprika, and simmer the chili stirring for 30 minutes. In a bowl, whisk together flour, corn meal, and 1/3 cup water until smooth. Stir the flour mixture into the chili; simmer chili, stirring 2 or 3 minutes until thickened. Stir in the beans and cook for 2 or 3 minutes to heat through. Makes about 10 cups. Serves 5 to 7.

This chili should be served Texas-style with onions, peppers, and cheese served on the side.

GARNISHES:

1 or 2 green bell peppers, coarsely chopped
1 med. onion, coarsely chopped
1 c. grated sharp Cheddar cheese