3 1/2 pounds top round, cut into 1/2 -inch cubes 5 tablespoons oil, divided 2 cups coarsely chopped onions, about 2 medium 4 garlic cloves, minced 4 tablespoons chili powder 1 1/2 teaspoons oregano 1 1/2 teaspoons ground cumin 1 teaspoon crushed red pepper flakes 2 cups beef broth 1 (19-ounce) can whole tomatoes, drained of juice 1 (6-ounce) can tomato paste 1 1/2 tablespoons salt, divided 1 teaspoon sugar 3 (15-ounce) cans kidney or pinto beans 1 to 2 tablespoons yellow cornmeal, optional

Step 1 In a large, heavy pot, heat 3 tablespoons oil over high heat until hot. Add the meat and sear until the pieces are lightly browned on all sides, 5 to 7 minutes, stirring constantly. Transfer the meat and their juices to a large bowl.

Step 2 Heat the remaining 2 tablespoons oil in the pot. Add the onion and garlic; saute until the onion is wilted but not browned. Stir in the chili powder, oregano, cumin and red pepper flakes; mix well until the onions are coated. Add the beef broth, tomatoes, tomato paste, salt and sugar, mixing well. Break up the tomatoes with a spoon.

Step 3Return the meat and its juices back to the pot. Stir to combine, cover and simmer gently for 1 hour. Uncover and continue to simmer for 40 to 50 minutes. Add the beans and remove from heat. Cool, cover, and refrigerate overnight.

Step 4To serve, bring slowly to a simmer and cook until heated through, stirring occasionally. Thicken with cornmeal as desired.

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