Ingredients
4 – Tablespoons olive oil
2 – cloves garlic, minced
2 – onions, chopped
2 – pounds round beef steak, cut into small cubes
4 – Tablespoons chili powder
1 – teaspoon oregano
1/2 – teaspoon cumin
1/2 – teaspoon salt
10 – dried New Mexico chilies, boiled, seeded, and skinned
2 – cups beef broth
2 – can pinto beans, drained
1 – cups grated Longhorn-style cheddar cheese
Directions
1. In a large heavy skillet, sauté onions and garlic in the olive oil. Add beef and brown.
2. Add chili powder, oregano, cumin, salt, chiles, and beef broth.
3. Cover and simmer 1 hour, or until beef is tender.
4. Chili should thicken and if it becomes to dry, add water.
5. Add pinto beans and cook covered for an additional 30 minutes.
6. Serve in bowl with the grated Longhorn as a topping.
