Categories: Soup

Ingredients

• 3 pounds boneless lean beef chuck
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon cooking oil
• 4 large onions, chopped
• 3 tablespoons chili powder
• 3 tablespoons yellow cornmeal
• 1 tablespoon bottled minced garlic
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano, crushed
• 1/4 teaspoon cayenne pepper
• 1 (14 ounce) can beef broth
• 11/4 cups water
• 1 tablespoon packed brown sugar
• Chopped onion (optional)

Directions

1. Trim fat from meat. Cut meat into ½-inch pieces. Sprinkle meat with ½ teaspoon of the salt and ¼ teaspoon of the black pepper. In a 4-quart Dutch oven, brown beef, one-third at a time, in hot oil. (Add more oil during cooking, if necessary.) Remove beef from Dutch oven.

2. Add the 4 chopped onions to Dutch oven; cook over medium-high heat about 5 minutes or until tender. Stir in chili powder, cornmeal, garlic, cumin, oregano, and cayenne pepper; cook for 30 seconds.

3. Stir in browned beef, beef broth, the water, brown sugar, and remaining ¼ teaspoon salt and ¼ teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer for 1- ½ to 2 hours or until meat is tender. If desired, top each serving with additional chopped onion.

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