REAL TEXAS CHILI
Serves 8
(adapted to modern needs)

2 tbsp olive oil
1 1/2 lb veal, cut into 1 inch cubes
1 1/2 lb sirloin, cut into 1 inch cubes
3 garlic cloves, chopped
4 tb chili powder
2 tsp ground cumin
3 tbsp flour
1 tbsp leaf oregano
2 cans beef broth (low sodium)
1 tsp lite salt
1/4 tsp pepper
1 drained can pinto beans
1 drained can corn
1 cup lite sour cream or yogurt
1 lemon in wedges

Heat oil in a pot over medium heat. Add beef, stirring until it loses its pink color but does not brown. Lower heat; stir in garlic. Combine chili powder, cumin seed and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat. Add 11/2 cans of the broth and stir until liquid is blended. Add salt and pepper. Bring to boil, stirring occasionally. Add remaining broth; cook 30 minutes or until meat is almost falling apart. Add the drained beans and corn. Cook for additional 15 minutes. Serve, garnished with sour cream and wedges of lemon over each portion.