1/4 c. oil
4 med. onions, chopped
3 cloves garlic, chopped
3 lbs. stew meat, extra lean, cut up
2 (28 oz.) cans chopped tomatoes, with juice
3 (16 oz.) cans kidney beans, drained but reserving juice
1 (16 oz.) can of refried beans
1/2 c. red wine vinegar
1/4 c. chili powder, or less
1 tbsp. ground cumin
1 tbsp. oregano
1/2 tbsp. cayenne pepper, or less
1 sm. can diced green chilies
Salt and pepper to taste

Heat oil in large Dutch oven. Add onions and gralic and saute. Remove onions and garlic with slotted spoon and set aside. Add meat and brown over high heat. Drain off excess fat. Reduce heat and return onions and garlic to pan. Stir in tomatoes with juice, kidney beans, vinegar, chili powder, cumin, oregano, cayenne and chilies. Bring to a boil. Add refried beans. Add bean juice if necessary to make proper thickness. Reduce heat and simmer for 30 minutes. Season with salt and pepper. Freezes well. Serve with oyster crackers, grated cheese, chopped onions, chopped green pepper, sour cream.