Serves: 6
Total Calories: 2,854

3 pounds beef round steaks or other tender boneless lean beef, trimmed of excess fat and connective tissue
3 tablespoons canola oil or other high-quality vegetable oil
2 cups finely chopped white or yellow onions
1 tablespoon minced garlic
3/4 cup ground dried chili powder, ancho, pasilla or other mild to medium-hot chile
1 tablespoon ground cumin, or to taste
1/2 cup all-purpose flour
salt, freshly ground black pepper, and ground cayenne to taste
3 cups Tomato Sauce or high-quality commercial tomato sauce
4 cups cooked dried or canned black or pinto beans (optional)

CONDIMENTS:
Freshly shredded Cheddar cheese
sour cream
Finely chopped red onion
chopped fresh tomato
fresh cilantro (coriander) leaves

1. Quickly rinse the beef under cold running water and pat dry with paper toweling. Using a sharp knife, cut the beef into 1/2-inch cubes, or chop finely with the knife or in a food processor. Set aside.

2. In a heavy stew pot over medium heat, heat the oil. Add the onion and cook until tender but not browned, about 5 minutes. Add the beef and garlic and cook, breaking up the meat with a spoon, until the beef is just past the pink stage. Add the chile, cumin, flour, salt, pepper, and cayenne. Stir in the tomato sauce, adjust the heat to maintain a simmer, and cook, uncovered, until thickened and the flavors are well blended, about 1 hour.

3. Drain the beans, if using, and stir them into the chili during the last 20 minutes of cooking. Add a little water to the pot any time during the cooking if the mixture begins to dry out.

4. To serve, place the condiments in small bowls on the table. Ladle the chili into warmed bowls and serve hot.

TO MAKE AHEAD: This chili is best eaten within 2 days, but will keep in an airtight container in the refrigerator for up to 2 days. Freeze in airtight containers for up to 1 month.

TO REHEAT: If frozen, let thaw in the refrigerator. Bring to a simmer over low heat.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 2,854
Calories from Fat: 1,233

More Recipes from the From Our House to Yours Cookbook:
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Basque-Style Fisherman's Stew
Beef Chili
Chicken Simmered With Tomatoes, Fresh Herbs, And Red Wine
Classic Burgundy Beef
Curried Tofu With Spinach And Tomatoes
Little Meat Loaves
Mom's Meatball-Stuffed Peppers
Ratatouille
Roast Chicken With Lemon, Garlic, And Rosemary
Tagine Of Lamb With Prunes