Pat's Real Texas Chili brings the Lone Star state to mind with browned chunks of beef seasoned in garlic and herbs. Made without beans this slowly-simmered dish fills the air with a rich, spicy aroma.

Pat's Real Texas Chili

2 tablespoons vegetable oil
3 pounds chuck steak, cut in 1-inch cubes
4 tablespoons chili powder
2 teaspoons ground cumin
2 cloves garlic, peeled and chopped
1 teaspoon crushed dried oregano
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups beef broth

1. Heat oil in large skillet; brown meat on both sides. Add chili powder (up to 6 tablespoons for spicier taste), cumin, garlic and oregano.
2. In a small bowl, combine flour, salt and pepper. Stir in a small amount of broth; set aside.
3. Add remaining broth along with flour mixture to skillet; stir to mix. Simmer for 2 to 3 hours over low heat, stirring periodically, until meat is tender. Serve hot.

Makes 12 servings.