Texas Style Chili
|Beef round steak||2 1⁄4 Pound, cut into cubes|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||3 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Canned condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Dried oregano||2 Teaspoon, crushed|
|Cumin seed||2 Teaspoon, crushed|
|Canned green chili peppers||4 Ounce, drained, seeded, and chopped (1 Can)|
In large skillet brown steak cubes and garlic in hot oil; drain off excess fat.
Stir in water, condensed beef broth, sugar, oregano, cumin, salt, and bay leaves.
Reduce heat; simmer, covered, till meat is tender, about 1 1/2 hours.
Stir in chili peppers and cornmeal.
Simmer, covered, 30 minutes; stir occasionally.
Remove bay leaves.
Serve over squares of corn bread, if desired.