Call this a chili or a stew, it doesn’t really matter. Either way it’s good!

• 2 pounds Chuck Roast, Beef or Bison, cut in bite-size pieces
• 1/2 cup Sweet Onion, chopped
• 1 tablespoon Red Chili Powder
• 1 can (6 ozs) Tomato Paste
• 1 can (16 ozs) Beef Broth
• 1 can (8 ozs) Tomato Sauce
• 1 can (15 ozs) Red Kidney Beans, drained
• 1 1/2 teaspoons Garlic Powder
• 1 teaspoon Sea Salt
• 1 teaspoon dried Oregano
• 1 teaspoon dried Marjoram
• 1 teaspoon ground Cumin
• 1 teaspoon Paprika (Smoked Hungarian is great in this)
• 1 teaspoon Onion Powder
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Red Cayenne Pepper

Over medium high heat, brown the meat in batches in a heavy soup pot or Dutch Oven. Remove the meat and set aside. Add the onions and red chili powder to meat drippings and cook for 5 minutes until onion is tender. Add some olive oil if needed. Reduce heat to medium low and stir in tomato paste. Cook for 5 minutes.  Return the meat to the pot. Stir in beef broth and the remaining ingredients. Bring to a boil . Reduce heat to low and simmer, uncovered for 1 1/2 hours or until meat is tender. Stir occasionally.  Serve warm. This can be garnished with sour cream, green onions, cornbread etc.