Step 1
Mix together the chili powder, oregano, cumin and thyme in a small bowl. Add the three tablespoons of water so that the spices begin to make a paste, then put the bowl aside.
Step 2
Put the cubed beef in a large skillet over medium-high heat, and brown the meat, flipping it over so that all sides are evenly cooked. Sprinkle in some salt as you brown the beef, then remove the meat from the skillet and set it aside.
Step 3
Add one tablespoon of vegetable oil to the skillet, and add in the chopped white onion, sautéing them until they are translucent and soft, approximately four to five minutes. Toss in the minced garlic and jalapeno pepper and sauté for about a minute, then add the spiced paste and let cook for two to three minutes.
Step 4
Pour the onion chili pepper mixture, beef, tomatoes, water and sugar into the Dutch oven, and heat the chili on medium-high until it comes to a light boil. Reduce the heat to a low simmer, cover and let cook for about 1 ½ hours, stirring occasionally. Uncover the chili and allow it to cook for an additional 30 minutes, making sure the stew doesn't heat above a simmer.
Step 5
Add the dissolved cornstarch powder to the chili to help thicken the mixture, and carefully pour in the kidney beans. Take a minute to taste the stew and decide whether you need to add more salt, seasonings or sugar to create a balance to your taste. If the tomatoes add too much acidity to the mix, you may need to add more sugar, for example, while adding more chili powder will make for a spicier, hot taste.
Step 6
Remove the Dutch oven from heat, and allow the chili to cool for about five minutes before serving in bowls and topping with grated cheese. Serve along with classic chili sides of tortilla or tortilla chips, rice or cornbread.
