Hearty beef chili recipe

Ingredients

• 2½ lb beef stew meat, cut into 1-inch cubes
• 2 tablespoons quick-mixing flour
• 2 tablespoons vegetable oil
• 4½ teaspoons chili powder
• 2 teaspoons salt
• 2 teaspoons dried oregano leaves
• 2 teaspoons ground cumin
• 2 dried bay leaves
• 1½ cups beef flavored broth (from 32-oz carton)
• 1 can (28 oz) diced tomatoes, undrained
• 1 large onion, chopped (1 cup)
• 1 medium green bell pepper, chopped (1 cup)
• 3 cloves garlic, finely chopped
• 3 tablespoons cornmeal
• 1 can (15 oz) black beans, drained, rinsed
• 1 can (4.5 oz) chopped green chiles

• Shredded Monterey Jack cheese
• Sour cream
• Chopped fresh cilantro
• Tortilla chips

1. In large resealable food-storage plastic bag, place half of the beef and 1 tablespoon of the flour; seal bag and shake to coat. Repeat with remaining beef and flour. In 4-quart Dutch oven, heat oil over medium-high heat. Add beef; cook until browned on all sides. Drain, if desired.
2. Stir in remaining chili ingredients except cornmeal, beans and chiles. Heat to boiling. Reduce heat to low; cover and simmer 3 hours or until meat is tender.
3. Stir in cornmeal; cook and stir about 1 minute to thicken. Add beans and chiles; cook until thoroughly heated. Remove bay leaves. Serve chili with garnishes.