Heat oil, cook beef until it begins to change color but does not turn brown. Lower heat, add garlic and onion, stir until translucent. Add chili powder, stir. Add broth and tomatoes, simmer partially covered, 1 hour. Add optional beans and cook ½ hour more. Salt and pepper to taste. Serve garnished with sour cream and lime wedges. Vegetable Chili: Use 6 (15 oz.) cans pinto beans instead of beef and vegetable broth for beef broth. Add eggplant, zucchini, or other vegetables as desired.
