Nutrition per serving may change if servings are adjusted.
3 pounds boneless lean beef chuck, cut into ½-inch cubes
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
1 tablespoon cooking oil
4 large onions, chopped
3 tablespoons chili powder
3 tablespoons yellow cornmeal
1 tablespoon bottled minced garlic (6 cloves)
1 tablespoon ground cumin
2 teaspoons dried oregano, crushed
¼ teaspoon cayenne pepper
1 (14 ounce) can beef broth
1¼ cups water
1 tablespoon packed brown sugar
Chopped onion (optional)
Sprinkle beef with ¼ 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.
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.
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 chopped onion.