Chili Bean Stew
|Stewing beef||2 Pound|
|Flour||1⁄3 Cup (5.33 tbs) (Or More)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Green pepper||1 , chopped|
|Water||2 Cup (32 tbs)|
|Condensed consomme||10 1⁄2 Ounce (1 Can)|
|Tomato paste||6 Ounce (1 Can)|
|Chili powder||2 Teaspoon|
|Canned red kidney beans||40 Ounce (2 Cans, 1 Pound 4 Ounce Each)|
|Ripe olives||1 Cup (16 tbs), cut and pitted|
Cut beef into 1 1/2-inch cubes; dredge in flour.
Heat salad oil in large heavy skillet; add meat and brown on all sides.
Add remaining ingredients except kidney beans and olives.
Bring to a boil; cover and simmer gently until meat is tender.
Add kidney beans and olives; continue simmering without cover for 20 minutes.