This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

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Beef Chili over Rice

3 pounds sirloin steak, cut into 1" cubes
water
1 teaspoon salt
½ cup mild chili powder
4 tablespoons ground cumin
1 tablespoon oregano
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cinnamon
1 tablespoon paprika
2 tablespoons oil
1½ cups beef stock
1 cup water
28-ounce can diced or whole tomatoes
4 tablespoons oil and 4 tablespoons flour mixed into a thick paste
1 bunch cilantro, chopped

In a large kettle, cover the beef cubes with 3" of water, and bring to a simmer. Cook, covered, for 30-45 minutes. Drain, cool, and pat dry.

In a large bowl, combine all dry spices. Add the cubes of beef, and coat them thoroughly. Or, put the beef and spices in a large storage bag, seal, and shake.

Wipe out the kettle, then heat 2 tablespoons of oil in it, and working small batches, add the seasoned cubes and brown themon all sides.

Add the stock, water and tomatoes. Simmer 10-15 minutes over medium heat, breaking up the tomatoes with a wooden spoon.

Reduce heat to low. Add the oil and flour paste a bit at a time, blending well after each addition. Cover, and cook over low heat for 2 minutes to thicken. Garnish with chopped cilantro.

*This is great over rice or rolled into burritos.