Chili Beef Stew
- 1 1/2 lbx. boneless beef chuck, fat trimmed, cut into 1-inch cubes, salt, pepper and flour
- 1 1/2 tbsp. butter
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 tsp. salt
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 1 can (1lb.) tomatoes
- 1 small can (4oz.) green chiles, seeded and chopped
- 1 can (1lb.) red kidney beans, drained
- 3/4 cup shredded cheddar cheese
Sprinkle beef cubes with salt and pepper; coat lightly with flour, shaking off excess. Brown beef cubes, about half at a time, well 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.
Return beef to pan; mix in garlic, salt, cumin and chili powder. Add tomatoes, coarsely chopped and their liquid, and green chiles. Bring to boiling. Cover, reduce heat and simmer until beef is tender 1 1/2 hours, skim and discard fat
Mix in beans. Continue cooking, uncovered, stirring occasiionally, until tickened slightly, 20minutes.
Sprinkle with cheese. Cook for a few miutes longer to melt it.