1 1/2 lbs. boneless beef chuck, fat trimmed, cut into 1" cubes
Salt, pepper & flour
1 onion, chopped
1 tsp. salt
1/2 tsp. chili powder
1 sm. can (4 oz.) green chilies, seeded, chopped
1 (1 lb.) can red kidney beans, drained
Fluffy rice
1 1/2 tbsp. butter
1 clove garlic, minced
1 ground cumin
1 (1 lb.) can tomatoes
3/4 c. cheddar cheese, shredded
1 avocado, sliced for garnish

Sprinkle beef cubes with salt and pepper; coat lightly with flour, shaking off excess. Brown beef cubes, about half at a time, well on all sides in heated butter in a large frying pan, removing and reserving them as they brown. When all beef is browned cook onion in same pan, stirring frequently, until soft and lightly browned. Return beef to pan, mix in garlic, salt, cumin and chili powder. Add tomatoes, coarsely chopped and their liquid and green chilies. Bring to boiling. Cover, reduce heat and simmer until beef is tender, 1 1/2 hours. Skim and discard fat. Mix in beans. Continue cooking, uncovered, stirring occasionally, until thickened slightly, 20 minutes. Sprinkle with cheese. Cook for a few minutes longer to melt it. Serve over rice, garnishing each portion with avocado slices, if you like.