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Southwestern - Chili Beef Stew Post by :emmar Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1721

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Southwestern - Chili Beef Stew

1 1/2 pounds boneless beef chuck, fat trimmed, cut into 1 inch cubes
Salt, pepper and 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 can (1 pound) tomatoes
1 small can (4 ounce) green chiles seeded & chopped
1 can (1 pound) red kidney beans, drained
3/4 cup shredded Cheddar cheese
Fluffy Rice
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 and serve over rice.

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

Makes 4 servings.
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