Add oil to a Dutch oven or heavy kettle and brown (not gray or tan) the beef in several batches, sprinkling with salt and fresh ground black pepper. Add oil, if needed. Remove beef when browned.
Put the chopped onion and garlic in the Dutch oven with a few ounces of the beef broth and cook over medium heat until onions are tender. Stir in chili powder, cornmeal, garlic, cumin, oregano, and cayenne pepper, and cook a minute or two.
Stir in the browned beef, the remaining beef broth, the water, brown sugar, and ½ teaspoon salt. Bring to a boil and reduce heat to a slow simmer. Simmer covered for 1 ½ to 2 hours or until meat is tender.
To serve, try topping your ‘Bowl of Red’ with sour cream, shredded cheese, corn chips, or you own favorite topping.