1. In a large resealable plastic bag, place half of the beef and 1 tablespoon flour; seal bag and shake to coat. 2. Repeat with remaining beef and flour. 3. In a 4-quart Dutch oven, heat oil over med-high heat. 4. Cook beef in oil until brown on all sides; drain. 5. Stir in remaining chili ingredients except cornmeal, beans, and chiles. 6. Heat to boiling; decrease heat to low. 7. Cover; simmer 3 hours or until meat is tender. 8. Stir in cornmeal; cook and stir about 1 minute to thicken. 9. Add beans and chiles; cook until thoroughly heated. 10. Remove bay leaves. 11. Serve chili with garnishes. ---------------------------------------------------------------------------
Nutrition
Ingredients
