Texas-Style Chili

• 1 lb lean beef chuck roast, cut into 1/2-inch pcs
• 2 cups white onion, chopped
• 5 cloves minced garlic
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 2 1/2 cup beef broth
• 1 cup picante sauce or salsa
• 2 can pinto or red beans, or one of each, drained
  
• 1/2 cup chopped fresh cilantro
  
• 1/2 cup sour cream
• 1 cup chopped ripe tomato 
• 2 tsp salt

1. Spray dutch oven or large saucepan with oil; heat over med-high heat until hot. Add beef, onion, garlic, cook and stir until beef is no longer pink, about 5 min. Sprinkle the mixture with chili powder, cumin, coriander, oregano; mix well. Add beef broth and salsa, bring to a boil. Cover; simmer for 45 min. 
2. Stir in beans, simmer uncovered for 30 min or until beef is tender and chili has thickened, stirring occasionally.
3. Stir in cilantro. Ladle into bowls, top with sour cream and tomatoes. 

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