1 tbsp. oil
1 1/2 lbs. stew meat, cut in 1" pieces or ground beef
2 tsp. ground cumin
1 tbsp. or so mild or hot chili powder
Pinch of oregano
Salt, pepper & a good pinch of sugar
1 tsp. garlic powder
2 tbsp. flour
1 lb. canned tomatoes with liquid
1 lb. canned red kidney beans

Heat oil in large saucepan and brown the meat. Sprinkle on the cumin, chili powder, salt, pepper, sugar, garlic and flour. Cook, stirring frequently, over medium heat for about 3 minutes.

Chop and add the tomatoes with their liquid and simmer 25 to 30 minutes. Adjust seasonings to taste. Drain the kidney beans and add just before serving. Heat through about 5 minutes more.

Serve over rice or baked potato. Top with sour cream, chopped onion, grated cheese, diced avocado, etc.