This is the Texas Chili recipe I used to make the chili above, but I'm from Massachusetts.  It's a milder chili than most of the more authentic Texas chilis.  After searching the internet, I found most Texas Chilies had some form of tomatoes, chili peppers and cheese which this one did not.  This one 1 good and we enjoyed it, but here's a  link​ to a hotter more genuine version which I will use next time.  

Ingredients:

3 pounds lean beef, in 1-inch cubes
2 Tbsp. vegetable oil
2-3 cloves garlic, chopped
5 Tbsp. chili powder
2 tsp. ground cumin
3 Tbsp flour
1 Tbsp leaf oregano
2 - 14 oz. can beef broth

(if using a crock pot just use enough
  broth to almost cover)
1 tsp. salt
1/2 tsp pepper
Optional:
1 can 15 oz pinto beans
1 cup dairy sour cream
1 lime cut into wedges

1   Heat oil in 4-pt. kettle over medium heat.
2.  Add beef, stirring frequently till meat changes color, but does not brown
3.  Lower heat, stir in garlic
4.  combine chili powder, cumin see, and flour.  sprinkle meat with chili mixture, stirring until meat is evenly coated.  Crumble oregano over meat.
5.  Add 1 1/2 cans of broth and stir till liquid is we'll-blended.  Add s&p.  Bring to boil stirring occasionally.  Reduce heat simmer partially covered over low heat, 1 1/2 hours.  Stir occasionally.  Add remaining broth, cook 30 minutes longer, or until beef is almost falling apart.
6.  Cool thoroughly.  Cover, refrigerate overnight to ripen flavor
7.  Reheat chili in top part of double boiler placed over boiling water.
Optional:
8.  Heat beans, drain, stir into chili
9.  Garnish chili with sour cream and add wedges of lime to squeeze over each portion.