Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion; coarse chopped Trimmed, cut in 1/2" pieces
3 Garlic;coarse chopped; clove 1 cn Beef broth; (14 3/4 oz)
2 tb Vegetable oil 16 oz Tomatoes; peeled stewed
2 tb Chili powder 1/2 tb Oregano
1 1/2 lb Round or chuck steak; 1 tb Cumin

IN A LARGE DUTCH OVEN OR STOCKPOT, HEAT THE VEGETABLE OIL OVER
MED-HIGH HEAT. WHEN IT FRAGRANT, ADD THE ONIONS AND GARLIC AND SAUTE
UNTIL THE ONION IS TENDER-CRISP, REDUCING THE HEAT IF NECESSARY TO
KEEP EVERYTHING FROM BURNING. ADD THE CHILI POWDER AND STIR WELL. ADD
THE BEEF, AND COOK UNTIL THE BEEF BEGINS TO RELEASE ITS JUICES,
MAKING THE CHILI POWDER INTO A PASTE. POUR IN BEEF BROTH. USE YOUR
HANDS TO CRUSH THE TOMATOES ROUGHLY, THEN ADD TOMATOES AND JUICES TO
THE KETTLE. COVER AND SIMMER UNTIL BEEF IS TENDER, ABOUT 1 HOUR.
SEASON WITH OREGANO AND CUMIN, ADDING MORE OR LESS OF EACH AS
DESIRED. TASTE THE CHILI; IF IT'S TOO MILD TO SUIT, ADD CAYENNE
PEPPER TO TASTE.

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