Hearty Beef Chili

Betty Crocker

• Ready In: 4 hrs
• Serves: 7

Ingredients

• Chili

• 2 1⁄2 lbs beef stew meat, cut into 1-inch cubes
• 2  tablespoons  wondra quick-mixing flour
• 2  tablespoons  oil
• 4 1⁄2 teaspoons chili powder
• 2  teaspoons salt
• 2  teaspoons dried oregano leaves
• 2  teaspoons ground cumin
• 1⁄2 teaspoon crushed red pepper flakes
• 2  dried bay leaves
• 1 1⁄2 cups beef broth
• 1 (28 ounce) can  muir glen organic diced tomatoes, undrained
• 1  large onion, chopped (1 cup)
• 1  medium green bell pepper, chopped (1 cup)
• 3  garlic cloves, minced
• 3  tablespoons cornmeal or 3  tablespoons masa harina
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (4 1/2ounce) can  chopped green chilies

• Garnish

•  shredded monterey jack cheese
•  sour cream
•  chopped fresh cilantro
•  tortilla chips

Directions

1. In a large resealable plastic bag, place half of the beef and 1 tablespoon flour; seal bag and shake to coat.
2. Repeat with remaining beef and flour.
3. In a 4-quart Dutch oven, heat oil over med-high heat.
4. Cook beef in oil until brown on all sides; drain.
5. Stir in remaining chili ingredients except cornmeal, beans, and chiles.
6. Heat to boiling; decrease heat to low.
7. Cover; simmer 3 hours or until meat is tender.
8. Stir in cornmeal; cook and stir about 1 minute to thicken.
9. Add beans and chiles; cook until thoroughly heated.
10. Remove bay leaves.
11. Serve chili with garnishes.