1 med. green pepper (about 1 cup)
2 med. onions, chopped
1 clove garlic, crushed
1 tbsp. vegetable oil
1 lb. beef stew, cut in 1/2 inch pieces
3 tbsp. flour
2 tbsp. vegetable oil
2 (28 oz.) cans whole tomatoes, drained and cut into fourths
3 (16 oz.) cans kidney beans
1 (8 oz.) can tomato sauce
1 to 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 tablespoons 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. Makes 10 servings.