Makes 10-12 servings

• 4 tablespoons minced garlic
• ¼ cup corn oil
• 3 cups chopped onion
• 1 can (14.5 ounces) beef broth
• 3 cans (14.5 ounces each) Mexican-styled diced tomatoes with chilies, undrained
• 2 cans (14.5 ounces each) crushed tomatoes
• ¼ cup plus 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano leaves
• 1 teaspoon ground black pepper
• 4 cups of beef steak (ideally ribeye)
• ¼ cup masa harina (corn flour) or yellow cornmeal
• Minced cilantro, sliced green onions and sliced ripe olives for garnish

• Place garlic and oil in large stock pot over low heat.

• Add onion; cook and stir for 5 minutes.

• Stir in beef broth, tomatoes, chili powder, cumin, oregano and pepper and bring to a boil.

• Stir and reduce heat, cover and simmer for 1 to 2 hours or until nice and thick.

• Preheat electric grill or broiler.

• Grill steak until just browned on both sides, about 8 minutes.

• Let rest 15 minutes, Slice into 2.5 inch strips, reserving juices.

• Stir sliced steak and reserved juices into chili, heat for 5 to 10 minutes.

• If a thicker chili is preferred, slowly sprinkle in masa harina or corn meal; cook and stir 12 to 15 minutes or until thickened.

• Garnish with cilantro, onions and olives, then enjoy!

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