Righteous Texan Chili

No beans, no tomatoes. Just meat. What's not to love about this? Chili:

5 pounds beef chuck, cut into 1/2-inch pieces

1-2 tsp cayenne pepper

2 large yellow onions, diced

10 cloves garlic, minced

olive oil

3/4 cup chili powder

2 tablespoons cumin

2 tablespoons dried oregano (optional)

5 cups beef broth

Put a little olive oil into a big dutch oven or heavy pot. Add the diced meat and cayenne and cook until just done; do not brown. Let the meat sit and saute the onions and garlic until softened. Add to the meat along with the chili powder, cumin and oregano and cook for 10 minutes. Pour in the beef broth and bring to a boil. Turn the heat to low and simmer for at least 1 1/2 hours. If it's too thin, add a tablespoon of cornmeal to thicken it up. Or simmer it longer.

Toppings:

sour cream

cilantro

chopped jalapeno peppers (I used canned)

shredded cheese

Serve with your favorite cornbread. We put our cornbread in the bottom of a bowl and spooned our chili over it. Yummy. The first time I made this I halved the recipe and forgot to half the cayenne. We used lots of sour cream!

Recipe credit: Linda Ellerbee