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.
Recipe credit: Linda Ellerbee