1 medium green pepper, chopped (about 1 cup)
2 medium onion, chopped (about 1 cup)
1 clove garlic, crushed
1 lb. beef stew meat, cut into 1/2 inch pieces
3 tbsp. flour
2 (28 oz. each) cans whole tomatoes, drained and cut into fourths
3 (16 oz. each) cans kidney beans
1 (8 oz.) can tomato sauce
1 or 2 tbsp. chili powder
2 tsp. salt

Cook and stir green pepper, onions and garlic in 1 tablespoon oil in Dutch oven over medium heat until onions are tender, about 5 minutes; remove from Dutch oven. Coat beef stew meat with flour; brown in 2 tbsp. oil.

Stir in tomatoes, beans (with liquid), tomato sauce, chili powder, green pepper mixture and salt. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 2 hours. Uncover and simmer, stirring occasionally 30 minutes.