TEXAS CHILI

Texas Chili:

2 tablespoons olive oil
3 lbs. boneless chuck, cubed
1 onion, chopped
3 garlic cloves, minced
3 tablespoons flour
3-4 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon allspice
1 28-oz. can diced tomatoes, with juice
4 cups beef broth, divided
Salt to taste
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Brown meat in the oil in a 4-quart pot. Lower the heat; stir in the onion and garlic. Mix the flour with the herbs and spices, then sprinkle it over the meat, stirring to coat all pieces. Add the tomatoes and 2 cups of the beef broth; bring to a boil. Reduce heat to low and simmer, partly covered, for 90 minutes, stirring occasionally. Add the other 2 cups of beef broth and cook about 30 minutes more, until the meat is almost falling apart. Serve topped with sour cream or shredded cheese. Garnish with