3 onions, chopped
6 cloves garlic, minced
2 tablespoons oil

3 pounds boneless chuck steak, coarsely ground ("chili grind")

2 cans (10 1/2 ounces, each) beef broth
3 tablespoons Masa Harina (finely ground corn meal)

4 tablespoons chili powder (or more to taste)
1 tablespoon cumin powder
1 tablespoon paprika
1 tablespoon dried oregano flakes
1 can (16 ounces) tomato sauce
2 teaspoons sugar
1/4 teaspoon red pepper flakes, (or more to taste)
1 can (1 pound) red kidney beans, rinsed and drained
1 can (7 ounces) diced green chiles

In a Dutch oven casserole, saute onions and garlic in oil until onions are softened. Add the beef and cook until the meat loses its pinkness. Stir beef broth with Masa Harina and add to casserole. Stir in the remaining ingredients and simmer mixture, partially uncovered, for 45 minutes, or until meat is tender and mixture is thickened. Serve with Biscuits with Chile & Cheese. Serves 8.