I have had this recipe for decades. I originally clipped it from a magazine, but don't remember which one or what year - the clipping is quite tattered now! In the clipping write-up, it says, "A really fine chili, cooked the way Texans like it!". I will let the Texan chili aficionados decide that, but I do know my family enjoys it. I have changed it up a bit to suit our tastes, and we usually serve it with grated cheddar cheese, sour cream, and extra chopped onions to sprinkle on top. I hope you try it and like it!
1Heat 2 tablespoons of oil in a heavy large pot with tight-fitting lid. Lightly brown beef, removing as it browns. Add more oil as needed.
2After all meat is browned and removed from pot, add garlic and onion to pot and saute until tender and lightly browned. Return all meat to pan.
3Combine chili powder, flour, and cumin (I don't always crush the cumin seeds, just leave whole). Sprinkle this mixture over the meat; stir over low heat until meat is evenly coated, about 2 minutes.
4Stir in oregano, salt, cayenne, beef broth and water. Bring to a boil, stirring often. Lower heat, simmer slowly, with lid on for about 2 hours, or until meat is very tender.
5Sprinkle in the cornmeal, stirring constantly, until mixture is slightly thickened, 5 - 10 minutes.
*It is best to let chili "rest" for 15 to 30 minutes before eating; it gives the meat a chance to absorb more of the sauce!
Serve with hot white rice and pinto beans on the side, if desired.