3 lbs. boneless chuck, cut into 1-inch cubes
2 tbsp. vegetable oil
2 or 3 cloves garlic
4-6 tbsp. chili powder
2 tsp. cumin
3 tbsp. flour
1 tbsp. leaf oregano
2 (13 3/4 oz.) cans beef broth
1 tsp. salt
1/4 tsp. pepper

Heat oil in 4-quart kettle over medium heat. Stir in beef until it changes color. Do not brown. Stir in remaining ingredients. Simmer for 1 hour.

OPTIONAL:

1 (15 oz.) can pinto beans
1 c. dairy sour cream
1 lime, cut into wedges

Add 1 large jar of canned tomatoes, 1 can beef broth and kidney beans before heating through and serving.