Texas Chili

• 1/4 cup all-purpose flour
• 1 1/2 lbs beef stew meat, cut into 3/4-inch pieces
• 5 tablespoons vegetable oil, divided
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 (16 ounce) cans whole tomatoes, undrained and cut-up
• 2 (16 ounce) cans red kidney beans, drained
• 1 (8 ounce) can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon dried crushed red pepper flakes
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground oregano

1. Place flour in a large zip-top plastic bag.
2. Add beef; shake to coat.
3. Heat 3 T oil in Dutch oven; add beef and any remaining flour.
4. Brown beef over medium-high heat; remove beef from pan; set aside.
5. Heat remaining 2 T oil; add onion and garlic; saute over medium heat until onion is tender.
6. Stir in beef, tomatoes, kidney beans, tomato sauce, chili powder, red pepper, cumin, and oregano.
7. Heat to boiling; cover and reduce heat; simmer stirring occasionally, about 1 hour.
8. Uncover; simmer stirring occasionally 30-60 minutes longer.

flour, beef stew meat, vegetable oil, onion, garlic, tomatoes, red kidney beans, tomato sauce, chili powder, red pepper, ground cumin, ground oregano

Taken from www.food.com/recipe/texas-chili-25872 (may not work)