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Simmer, covered one to two hours. Remove bay leaf; serve hot. Freezes well. Calories per cup: ' 156. Makes 8 cups. Chunky chili 2 teaspoons vegetable oil 2 pounds round steak, cut into 1/2-inch cubes 1 small onion, chopped 1 clove garlic, crushed 1 (101/2-ounce) can beef broth 1 cup water 2 teaspoons sugar 2 teaspoons dried whole oregano 1 teaspoon ground cumin 2 dashes of paprika 2 bay leaves 2 dashes of hot sauce 1 (8-ounce) can tomato sauce 1 (4-ounce) can chopped green chiles, drained 2 tablespoons commeal Heat oil in a large Dutch oven; add round steak, onion, and garlic, and cook until beef is browned. Add beef broth, water, sugar, oregano, cumin, paprika, bay leaves, and hot sauce; mix well. Cover and cook over low heat 1 hour, stirring occasionally.
Add tomato sauce, chiles, and commeal to beef mixture, mixing well; cook an additional 30 minutes. Remove bay leaves. Yield: 4 1/2 cups. Quick-and-easy chili 1 pound lean ground beef 1 (16-ounce) can tomatoes, un
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