Ingredients
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1/4 cup all-purpose flour
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1 1/2 lbs beef stew meat, cut into 3/4-inch pieces
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5 tablespoons vegetable oil, divided
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1 medium onion, chopped
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2 garlic cloves, minced
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2 (16 ounce) cans whole tomatoes, undrained and cut-up
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1 (8 ounce) can tomato sauce
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2 tablespoons chili powder
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1 teaspoon dried crushed red pepper flakes
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1/2 teaspoon ground cumin
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1/4 teaspoon ground oregano
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2 (16 ounce) cans red kidney beans, drained
Instructions
- Place flour in a large zip-top plastic bag.
- Add beef; shake to coat.
- Heat 3 T oil in Dutch oven; add beef and any remaining flour.
- Brown beef over medium-high heat; remove beef from pan; set aside.
- Heat remaining 2 T oil; add onion and garlic; saute over medium heat until onion is tender.
- Stir in beef, tomatoes, kidney beans, tomato sauce, chili powder, red pepper, cumin, and oregano.
- Heat to boiling; cover and reduce heat; simmer stirring occasionally, about 1 hour.
- Uncover; simmer stirring occasionally 30-60 minutes longer.