3 lbs. chuck, cut into 1 inch cubes (may use pot roast or stew beef)
3 c. sliced onions
1 lg. can (28 oz.) of tomatoes
2 soup cans of beef broth (2 1/2 c.)
4 tbsp. chili powder
1/4 tsp. red pepper
1/2 tsp. salt
1 tsp. black pepper

Brown meat in 2 tablespoons cooking oil, remove from pan and cook onions until soft but not brown. Let onions cool and then add 4 tablespoons chili powder, coating the onions with powder. Return meat to the pan and add the tomatoes (cut or mash them with a knife or spoon). Add beef broth and other spices. Do not stir, cook covered (low heat, simmer) for 1 hour. Remove cover, stir and simmer 1 hour longer. Refrigerate overnight. Serve over rice. If it is not thick enough, add 2 to 3 tablespoons cornmeal to thicken.