Ingredients
- 1 1/2 lbs. boneless beef chuck, fat trimmed, cut into 1-in. cubes
- salt, pepper and flour
- 1 1/2 tbsp. butter or margarine
- 1 onion, finely chopped
- 1 clove garlic, minced or pressed
- 1 tsp. salt
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 1 can (1 lb.) tomatoes
- 1 small can (4 oz.) green chiles, seeded, chopped
- 1 can (1 lb.) red kidney beans, drained
- 3/4 c. shredded cheddar cheese
- fluffy rice
- 1 avocado, sliced for garmish
Preparation
Step 1
Sprinkle beef cubes with salt and pepper; coat lightly with flour, shaking off excess. Brown beef cubes, about half at a time, on all sides in heated butter in a large heavy frying pan or Dutch oven, removing and reserving them as they brown. When all beef is browned, cook onion in same pan, stirring frequently, until soft and lightly browned. ret urn beef to pan; mix in garlic, salt, cumin and chili powder. Add tomatoes, coarsely chopped, and their liquid and green chiles. Bring to b oiling. Cover; reduce heat and simmer until beef is tender, 1 1/2 hrs. Skim and discard fat. Mix in beans. Continue cooking, uncovered, stirring ocasionally until thickened slightly, 20 minutes. Sprinkle with cheese. Cook for a few minutes longer to melt cheese. Serve over rice, garnishing each portion with avocado slices, if you like.