2 tablespoons New Mexico chile powder

1/4 cup dried oregano

3 tablespoons cumin

4 teaspoons salt

1/4 cup tomato paste

2 chipotle chiles (canned in adobo sauce), minced (about 1 tablespoon)

3 (14.5 ounce) cans diced tomatoes

3 cups beef broth

4 pounds flap meat, cut into large dice

In a large, heavy-bottomed pot, heat the oil over medium heat until hot. Stir in the onions, garlic, shallots and jalapeños and sauté until softened, 3 to 5 minutes. Stir in the ancho and New Mexico chile powders, the oregano, cumin and salt, along with the tomato paste, chipotle chiles and tomatoes. Add the beef broth and bring to a boil, stirring occasionally.

Stir in the beef, reduce the heat to a gentle simmer and cook, partially covered, until the meat is tender and the liquid is reduced and thickened, about 2 hours. Stir occasionally, checking to make sure the heat is gentle and the chili does not burn. Taste and adjust the seasoning as desired. This makes about 10 cups (2½ quarts) of chili. While the chili is cooking, make the corn bread.

Each of 12 servings of chili: 403 calories; 36 grams protein; 12 grams carbohydrates; 4 grams fiber; 24 grams fat; 6 grams saturated fat; 95 mg cholesterol; 5 grams sugar; 1,406 mg sodium.

Iron skillet corn bread

2 1/2 cups (10.6 ounces) flour, plus 2/3 cup flour, divided

1 tablespoon baking powder

1/4 cup creamed corn

1/2 cup plus 1 tablespoon ricotta cheese

4 eggs

1/3 cup vegetable oil

1/2 cup plus 1 tablespoon cornmeal, plus 2/3 cup cornmeal, divided