Real Texas Chili

      Yield: 8 Servings

      2 lb boneless beef chuck

      1 T  chili powder

      4 T  olive oil

    1/2 lg onion,chopped

      1    garlic clove,minced

      1 T  chili powder

    1/4 t  cumin,Ground

      1    bay leaf

    1/2 t  salt

  1 1/3 c  pureed tomatoes (fresh or

           -canned)

      1 c  water

TRIM THE BEEF AND CUT into  1/2-inch cubes.  Rub with 1 tablespoon

chili and 2  tablespoons  olive  oil.   Marinate  in  refrigerator

several hours or overnight.  Heat remaining oil in a stew pot and add

as much meat as will fit in one layer in the pot.  Saute until

browned on all sides. Remove to  a  bowl  and repeat process in

batches with remaining meat. When all the meat  is  browned,  add the onion to the pot and saute until softened. Return the meat and

accumulated juices to the pot and add all remaining ingredients. Cook

partially covered over medium heat for 1 1/4 hours. Remove bay leaf.