This recipe is adapted from "How to Eat Like a Republican: Or, Hold the Mayo, Muffy -- I'm Feeling Miracle Whipped Tonight" by Susanne Grayson Townsend. The chili is credited to former Missouri Sen. John "Jack" Danforth.

3 1/2 pounds top round, cut into 1/2-inch cubes

5 tablespoons oil, divided

2 cups coarsely chopped onions, about 2 medium

4 garlic cloves, minced

4 tablespoons chili powder

1 1/2 teaspoons oregano

1 1/2 teaspoons ground cumin

1 teaspoon crushed red pepper flakes

2 cups beef broth

1 (19-ounce) can whole tomatoes, drained of juice

1 (6-ounce) can tomato paste

1 1/2 tablespoons salt, divided

1 teaspoon sugar

3 (15-ounce) cans kidney or pinto beans

1 to 2 tablespoons yellow cornmeal, optional

In a large, heavy pot, heat 3 tablespoons oil over high heat until hot. Add the meat and sear until the pieces are lightly browned on all sides, 5 to 7 minutes, stirring constantly. Transfer the meat and their juices to a large bowl.

Heat the remaining 2 tablespoons oil in the pot. Add the onion and garlic; saute until the onion is wilted but not browned. Stir in the chili powder, oregano, cumin and red pepper flakes; mix well until the onions are coated. Add the beef broth, tomatoes, tomato paste, salt and sugar, mixing well. Mash the tomatoes with a spoon.

Return the meat and its juices back to the pot. Stir to combine, cover and simmer gently for 1 hour. Uncover and continue to simmer for 40 to 50 minutes. Add the beans and remove from heat. Cool, cover, and refrigerate overnight.

To serve, bring slowly to a simmer and cook until heated through, stirring occasionally. Thicken with cornmeal as desired.

Servings: 12

Each serving: 341 calories; 37 grams protein; 22 grams carbohydrates; 6 grams fiber; 12 grams fat; 3 grams saturated fat; 76 milligrams cholesterol; 1,379 milligrams sodium.

Total time: 2 hours and 40 minutes, plus overnight refrigeration