BOWL O' RED CHILI

Texas is known for its chili which is prepared with cubed beef and no tomatoes or beans! The red color of the chili comes strictly from the chili powder...A fiery taste for the chili lover!

3 pounds boneless, lean beef chuck, cut into 1/2-inch cubes
1 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
3 tablespoons vegetable oil, divided
4 cups chopped onions
1 tablespoon minced garlic
3 tablespoons chili powder
3 tablespoons yellow cornmeal
1 tablespoon cumin
2 teaspoons oregano
1/4 teaspoon ground red pepper
1 can (13 to 14 1/2 ounce) beef broth, plus enough water to equal 3 cups
1 tablespoon brown sugar
chopped red or green pepper (for garnish)

Season beef cubes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide beef into three batches.

Heat 1 tablespoon of the oil in a large Dutch oven over high heat. Add a batch of beef and brown well on all sides, adding oil as needed, about 6 minutes per batch. Repeat with remaining 2 batches. Transfer beef with a slotted spoon to a large bowl and set aside.

Add onions to Dutch oven and cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until onions are tender, about 5 minutes.

Stir in garlic, chili powder, cornmeal, cumin, oregano and red pepper; cook 30 seconds.

Add beef broth and water, reserved meat, and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.

Bring chili to a boil, then cover and lower heat to a simmer, stirring occasionally, over low heat until meat is tender, 1 1/2 to 2 hours.

Garnish with chopped red or green pepper.

Servings: 4 to 6