1 1/2 lb. lean, fat-trimmed beef chuck steak
16 oz. can tomatoes, broken up, undrained
2 ribs celery, sliced
1 onion, chopped
1 clove garlic, minced
3 tbsp. raisins
1/3 c. water
2 tbsp. vinegar
1/4 tsp. chili powder (or more to taste)
Salt and pepper to taste
12 stuffed Spanish olives, sliced
Rice

Cut beef into 1/2 to 1 inch cubes. (You may substitute an equivalent amount of ground beef.) Spray a large non-stick skillet or heavy Dutch oven with cooking spray. Add beef; brown over high heat. Turn frequently to prevent sticking. Drain fat, if any, from pan. Add remaining ingredients, except olives and rice. Cover and simmer 2 hours, or until meat is tender. Uncover and simmer until nearly all liquid evaporates. Stir in olives and heat through. Serve over cooked rice.