Craig Claiborne's Texas Chili

3# boneless chuck, 1" cubes
2 T veg oil
2-3 cloves garlic, chopped
4-6 T chili powder
2 t cumin
3 T flour
1 T leaf oregano
2 cans beef broth
1 t salt
1/4 t pepper
Optional:
1 can pinto beans
1 cup sour cream
1 lime, wedges

1 heat oil on medium
2 add beef, stir til meat changes
  color, but does not brown
3 lower heat, stir in garlic
4 combine chili powder, cumin, flour,
  sprinkle meat, stir til evenly
  coated, sprinkle oregano
5 add 1 1/2 cans broth, blend; add
  salt, pepper; simmer partially
  covered on low heat 1 1/2 hrs;
  add remaining broth; simmer 1/2
  hrs or until meat is almost
  falling apart.
6 cool; cover; refrigerate overnight