Texas Red And A Long Neck

• 2 tablespoons vegetable oil
• 2 lbs stewing beef, cubed
• 1 cup chopped onion
• 1 green bell pepper, seeded and chopped
• 1 clove garlic, minced
• 1 (12 ounce) can tomato paste
• 2 1/2 cups water
• 2 pickled jalapeno peppers, rinsed seeded and chopped
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1 (15 1/2 ounce) can pinto beans, drained

1. Brown stewing beef in large skillet until done, I like to use an iron skillet.
2. Add chopped onions, green pepper, garlic and cook until tender.
3. Stir in tomato paste and water.
4. Stir in jalepeno peppers, spices and beans.
5. Simmer for 45 minutes on low heat, stirring occasionally.

vegetable oil, stewing beef, onion, green bell pepper, clove garlic, tomato paste, water, jalapeno peppers, chili powder, red pepper, salt, oregano, cumin, pinto beans

Taken from www.food.com/recipe/texas-red-and-a-long-neck-110183 (may not work)