Feel free to adjust the seasoning to make it as spicy as you want.
Enjoy! Debbie
MEXICAN STEW
2 pound(s) BEEF CHUCK POT ROAST; Boneless, Fat Removed, Cut Into Cubes.
1/2 teaspoon(s) SALT
1/4 teaspoon(s) BLACK PEPPER
1/2 cup(s) FLOUR
OIL; About 2 Tablespoons Or As Needed.
1 small ONION; Chopped.
2 clove(s) (large) GARLIC; Minced.
1 teaspoon(s) SALT
1 to 1 1/2 teaspoon(s) CUMIN; Or To Taste.
1 to 1 1/2 teaspoon(s) CHILI POWDER; Or To Taste.
1 can(s) (10 ounce) ROTEL DICED TOMATOES AND GREEN CHILIES; Original.
1 can(s) (15.25 ounce) KIDNEY BEANS; Red, Drained.
1 can(s) (4 ounce) DICED GREEN CHILIES; Mild.
11/2 cup(s) WATER; Or 1 Can Full From Rotel Tomatoes.
CHEDDAR CHEESE; Shredded.
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Add flour, 1/2 teaspoon salt and 1/4 teaspoon pepper to a plastic bag.
Close bag and shake to combine seasonings.
Add beef to bag; close bag and shake to coat meat.
Shaking off excess flour; add half of the beef to a large fry pan or pot that has hot oil in it.
Brown beef cubes well removing and reserving beef as you brown the second half of beef.
When all beef is browned, add back to pan first batch of browned beef.
Add onion, garlic, 1 teaspoon salt, cumin, chili powder, tomatoes, green chiles and water.
Bring to a boil.
Cover, reduce heat and simmer 11/2 hours or until beef is tender.
Stir in drained kidney beans.
Continue cooking for 20 more minutes uncovered, stirring occasionally, until thickened slightly.
Sprinkle with cheese to garnish.
Serves 4 hungry people.
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