3 medium onions,chopped
3 garlic chopped
11/2 lb tomatoes,chopped
2-4 dried hot red chili peppers
5-6 sprigs fresh oregano or 1 tbsp dried oregano
3 lb beef chuck steak
3 tbsp vegetables oilmore if needed
2 cups water,more if needed
2 tbsp cili powder
1 tbsp paprika
2 tsp ground cumin
1-2 tsp Tabasco sauce,or to taste
salt and pepper
1 tbsp fine cornmeal
Prepare the chili ingredients…
Heat half of the oil and add half of the beef cubes,and cook over high heat stirring until browned.
Using the slotted spoon,transfer the meat to the plate. Brown the remaining beef cubes adding more oil if needed.
Add the onions,garlic,and tomatoes and cook,stirring just until the onions are soft 8-10 minutes
Pour in the water, and stir into the casserole with the chili peppers,oregano,chili powder,paprika,cumin,Tabasco sauce,salt n pepper.
Bring just to a boil,then cover the casserole,and simmer until the meat is very tender,about 3-3 1/2 hours,stirring occasionally.
About 30 minutes before the end of cooking,stir in the cornmeal. At the end of cookingthe chili should be thick and rich
Test the chili for seasoning,and serve it from the casserole,with boiled white rice and red kidney beans