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Texas Red Chili

3 pounds round steak, diced
1 cup chopped onion
4 garlic cloves, crushed
1/4 cup vegetable oil
2 cups tomato sauce
2 tablespoons red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
4 jalapeños, seeded and chopped (see note)
1 cup shredded cheddar cheese

1. Heat oil in a large skillet. Add diced round steak, finely chopped onion, and crushed garlic cloves. Cook over medium heat until the beef is brown; drain. Stir in tomato sauce, red pepper flakes, cumin, coriander, and chopped jalapenos; heat to boiling. Reduce the heat, cover, and simmer, stirring occasionally, until the beef is tender, about 2 hours.
2. Sprinkle with shredded cheddar cheese and heat until the cheese is melted.

Makes 6 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.