Beef Chili

Ingredients
1 1/2 pounds beef round, cut into 1-inch chunks
salt and pepper
6 teaspoons vegetable oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 to 2 teaspoons chipotle chili powder
2 tablespoons fine corn meal
2 tablespoons tomato paste


Direction
Season the beef with salt and pepper. 
Heat the oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until browned on all sides, 4 to 6 minutes per batch. 
Using a slotted spoon or tongs, transfer the beef to a plate as it browns.
Reduce the heat to medium. 
Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper. Cook, stirring, until onion is soft, 8 to 10 minutes. Stir in the chili powder; cook until fragrant, about 1 minute. 
Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom, about 2 minutes. 
Stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer.
Add the reserved beef; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2 to 2 hours.