3 tbsp. vegetable oil
3 lb. chuck cut into 1" cubes
2-3 cloves garlic, finely chopped
4-6 tbsp. chili powder
3 tbsp. all-purpose flour
3 tsp. ground cumin
1 tbsp. leaf oregano, crumbled
2 cans (13.75 oz. each) beef broth
1 tsp. salt
1/4 tsp. pepper
1 can (15 oz.) pinto beans
1 container (8 oz.) dairy sour cream
1 lime, cut into wedges

Heat oil in 4 quart kettle over medium heat. Add beef and cook stirring frequently, with wooden spoon until meat changes color but doesn't brown. Reduce heat to low. Stir in garlic. Combine chili powder, flour and cumin in small cup. Sprinkle meat with chili mixture. Stir meat with the chili mixture until evenly coated. Crumble oregano over meat.

Add 1 1/2 cans of beef broth, salt and pepper to kettle. Stir until well blended. Bring to boiling over medium heat. Keep stirring. Reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally.

Add the remaining broth. Simmer for about 30 minutes longer or until meat is falling apart. Cover and refrigerate overnight to ripen flavor.

Reheat chili on top of double boiler over boiling water. If using into beans heat in their own liquid, then drain and stir into chili, garnish with sour cream. Serve with lime wedges to squeeze over each portion.