3 lbs. round steak, coarsely chopped
3 lbs. chuck steak, coarsely chopped
1 c. Wesson oil
6 tbsp. hot chili powder
6 tbsp. cumin
2 tbsp. MSG
6 garlic cloves, minced
2 onions, chopped
1 tbsp. oregano leaves, brewed in 1/2 can beer (like tea)
2 tbsp. paprika
2 tbsp. cider vinegar
1 (4 oz.) can diced Ortega green chilies
1 (14 oz.) can stewed tomatoes
1 tsp. Tabasco
2 tbsp. cornmeal
3 c. beef broth
Pepper to taste

Brown meat in oil, add black pepper to taste. Drain oil from meat, add chili powder, cumin, MSG, garlic and onion. Cook 30 to 45 minutes, use a little beer if necessary. Stir often.

Add strained oregano and beer mixture, paprika, vinegar, 2 cups beef broth, green chilies, stewed tomatoes and Tabasco sauce. Simmer 30 to 45 minutes. Stir often.

Dissolve cornmeal in 1 cup beef broth. Pour into chili. Simmer another 30 minutes stirring often.