1 1/2 pounds boneless beef chuck, cut into 1″ cubes
1 1/2 tablespoons butter OR margarine
1 onion, finely chopped
1 clove garlic, minced or pressed
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (1 lb) tomatoes, coarsely chopped
1 can (1 lb) red kidney beans, drained
3/4 cup shredded cheddar cheese

sprinkle beef cubes with salt and pepper; coat lightly with flour, shaking off excess. brown beef cubes, about 1/2 at a time, well on all sides in heated butter in a large frying pan or dutch oven, 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 and their liquid. bring to boiling. cover, reduce heat and simmer.

4 servings