Texas-Style Chili

1 Tablespoon olive oil
2 lbs. boneless lean top round steak,
trimmed of fat, cut into 3/4-in. pieces
1 medium onion, chopped
2 cloves garlic, chopped
1 (14.5 oz.) diced tomatoes, undrained
1 (4.5 oz.) chopped green chiles, undrained
1 (14 oz.) reduced-sodium beef broth
2 Tablespoons chili powder
2 Tablespoons yellow cornmeal
1/2 teaspoon kosher (course) salt
1/4 teaspoon ground red pepper (cayene)
Cornbread wedges
Sliced green onions or chopped fresh cilantro

1. In a 4-qt. Dutch oven, heat oil over med-high heat. Add half the beef; cook 4 to 6 minutes, stirring frequently, until browned. Remove from pan. Repeat with remaining beef. Return all the beef to the pan. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until onions are tender.
2. Meanwhile, place tomatoes and chiles in blender and blend until smooth.
3. Add tomato mixture, broth, chili powder, cornmeal, salt, and red pepper to the beef mixture; stir well. Heat to boiling. Reduce heat to low; cover and simmer for about 1 1/2 hours, or until beef is tender.
4. Serve over cornbread wedges and sprinkle with onions OR cilantro.

The pan I cooked mine in is big enough that I browned all the beef at the same time. I did not blend the tomatoes or chiles. I let it simmer all afternoon. The longer it simmers the more tender the meat becomes. I also added a can of red beans to it. Any kind will do. Before sprinkling the green onions on top, we sprinkled cheddar cheese first.