Recipe: Chili Beef Stew (using beef chuck)

CHILI BEEF STEW

"Because I like my chili dishes hot, I add extra chili powder and some cayenne pepper to this dish."

1 1/2 pounds boneless beef chuck, fat trimmed cut into 1-inch cubes
Salt and pepper
Flour
1 1/2 tablespoons butter or margarine
1 onion, finely chopped
1 clove garlic, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 (1 pound) can tomatoes
1 (4 ounce) can green chiles, seeded and chopped
1 (1 pound) can red kidney beans, rinsed and drained
3/4 cup shredded Cheddar cheese
Hot cooked rice (for serving)
1 avocado, sliced (for garnish, if desired)

Sprinkle beef cubes with salt and pepper, coat lightly with flour shaking off excess. Brown beef cubes half at a time, browning well on all sides in heated butter in 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, 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 occasionally until thickened slightly, 20 minutes.

Sprinkle with cheese. Cook for a few minutes longer to melt cheese.

Serve over rice. May garnish each portion with avocado slices and additional shredded cheese.

Makes 4 servings
Source: Schmitty
From: Terrytx