Rinse the navy beans then place them in a small pot with ample water to boil them for an hour, stiring them occasionally. Drain and place 2 cups of them off to the side and as they get added at the end.

In a frying pan, heat the oil. Once the oil is about med hot, drop in the chopped onion, garlic and Jalapeno. Cook until the onions start to brown. This should take about 4-5 minutes. Add the steak, chili powder, cumin, oregano, and bay leaf and cook. Feel free to add a little salt or pepper if you like at this point to taste. Cook for about 7 minutes or until the beef is cooked to your liking. Add the corn meal and cook another couple minutes. Now transfer to a stock pot, add the chicken broth, canned tomatoes, canned chiles, and cilantro stems. Stir and bring to boil, reduce the heat to simmer and cook uncovered for at least 30 minutes, stirring as necessary. Add all the beans, add the heavy cream and cilantro leaves and cook for at least 10 minutes.

At serving time optionally top with some cheese and sour cream or chopped green onions.