Beef and Bean Chili

• 2 lb lean beef stew meat (trimmed of fat), cut into 1-inch cubes

• 3 Tbsp vegetable oil, divided

• 2 C water

• 2 tsp minced garlic

• 1 large onion, finely chopped

• 1 Tbsp flour

• 2 tsp chili powder

• 1 green pepper, chopped

• 2 lb tomatoes, chopped (about 3 C)

• 1 Tbsp oregano

• 1 tsp cumin

• 2 C canned kidney beans (use no-salt-added to reduce sodium)

Directions

• 1

  Brown meat in a large skillet with half of vegetable oil. Add water. Simmer, covered, for 1 hour until meat is tender.

• 2

  Heat remaining vegetable oil in a second skillet. Add garlic and onion, and cook over low heat until onion is softened. Add flour and cook 2 minutes.

• 3

  Add the garlic-onion-flour mixture to the cooked meat. Then add the remaining ingredients, and simmer for ½ hour.