Chili Bean Stew Recipe
Ingredients
| Stewing beef | 2 Pound | |
| 1/3 c. flour or more | ||
| Salad oil | 1/4 Cup (16 tbs) | |
| 1 Ige. onion, chopped | ||
| Green pepper | 1 , chopped | |
| Water | 2 Cup (16 tbs) | |
| 1 10 1/2 -oz. can condensed consomme | ||
| Tomato Paste | 1 6 Ounce | |
| Chili powder | 2 Teaspoon | |
| Oregano | 1/4 Teaspoon | |
| 2 1 - lb. 4-oz. cans red kidney beans | ||
| 1 c. ripe olives, cut and pitted | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut beef into 1 1/2-inch cubes; dredge in flour.
Heat salad oil in large heavy skillet; add meat and brown on all sides.
Add remaining ingredients except kidney beans and olives.
Bring to a boil; cover and simmer gently until meat is tender.
Add kidney beans and olives; continue simmering without cover for 20 minutes.
Heat salad oil in large heavy skillet; add meat and brown on all sides.
Add remaining ingredients except kidney beans and olives.
Bring to a boil; cover and simmer gently until meat is tender.
Add kidney beans and olives; continue simmering without cover for 20 minutes.
Chef
