Recipe - Real Texas Chili

2 pound Boneless beef chuck
1 tablespoon Chili powder
4 tablespoon Olive oil
One half lg Onion; chopped
1 Garlic clove; minced
1 tablespoon Chili powder
One fourth teaspoon Ground cumin
1 Bay leaf
One half teaspoon Salt
1 1/3 cup Pureed tomatoes
(fresh or canned)
1 cup Water

TRIM THE BEEF AND CUT into 1/2inch cubes. Rub with 1 tablespoon chili and
2 tablespoons olive oil. Marinate in refrigerator several hours or
overnight. Heat remaining oil in a stew pot and add as much meat as will
fit in one layer in the pot. Saute until browned on all sides. Remove to a
bowl and repeat process in batches with remaining meat. When all the meat
is browned, add the onion to the pot and saute until softened. Return the
meat and accumulated juices to the pot and add all remaining ingredients.
Cook partially covered over medium heat for 1 One fourth hours. Remove bay leaf.
Serve with sour cream, chopped cilantro and lime wedges.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini