2 hours and 40 minutes, plus overnight refrigeration
Adapted from "How to Eat Like a Republican: Or, Hold the Mayo, Muffy -- I'm Feeling Miracle Whipped Tonight" by Susanne Grayson Townsend.
3 1/2 pounds top round, cut into 1/2 -inch cubes
5 tablespoons oil, divided
2 cups coarsely chopped onions, about 2 medium
4 garlic cloves, minced
4 tablespoons chili powder
1 1/2 teaspoons oregano
1 1/2 teaspoons ground cumin
1 teaspoon crushed red pepper flakes
2 cups beef broth
1 (19-ounce) can whole tomatoes, drained of juice
1 (6-ounce) can tomato paste
1 1/2 tablespoons salt, divided
1 teaspoon sugar
3 (15-ounce) cans kidney or pinto beans
1 to 2 tablespoons yellow cornmeal, optional
1. In a large,
heavy pot, heat 3 tablespoons oil over high heat until hot. Add the meat and sear until the pieces are lightly browned on all sides, 5 to 7 minutes, stirring constantly. Transfer the meat and their juices to a large bowl.
2. Heat the remaining
2 tablespoons oil in the pot. Add the onion and garlic; sauté until the onion is wilted but not browned. Stir in the chili powder, oregano, cumin and red pepper flakes; mix well until the onions are coated. Add the beef broth, tomatoes, tomato paste, salt and sugar, mixing well. Break up the tomatoes with a spoon.
3. Return the meat
and its juices back to the pot. Stir to combine, cover and simmer gently for 1 hour. Uncover and continue to simmer for 40 to 50 minutes. Add the beans and remove from heat. Cool, cover, and refrigerate overnight.
4. To serve,
bring slowly to a simmer and cook until heated through, stirring occasionally. Thicken with cornmeal as desired.