1 1/2 lb. boneless beef chuck in 1-inch cubes
Salt, pepper, and flour
1 1/2 tsp. butter
1 lg. onion, chopped
1 clove garlic, minced
1 tsp. salt
1 tsp. cumin
1/2 tsp. chili powder
1 (1 lb.) can tomatoes
1 (4 oz.) can green chilies
1 (1 lb.) can red kidney beans
3/4 c. Cheddar cheese
Fluffy rice

Sprinkle beef cubes with salt and pepper. Coat lightly with flour, shaking off excess. Brown beef cubes, about 1/2 at a time, well on all sides in heated butter in a large heavy fry 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, and their juice, and green chilies. Bring to boiling. Cover. Reduce heat and simmer until beef is tender, about 1 1/2 hours. Skim and discard fat. Mix in beans. Continue cooking, uncovered, stirring occasionally, until thickened slightly, about 20 minutes. Sprinkle with cheese. Cook for a few minutes longer to melt cheese. Serve over rice.