Southwestern Braised Beef - cooking recipe

Ingredients

1 (19 ounce) can red kidney beans, drained and rinsed
2 lbs boneless bottom round roast, cut into 3/4-inch cubes
1/4 cup chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon dried ancho chile powder (optional)
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
3 tablespoons vegetable oil
2 onions, chopped
4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
1 teaspoon salt
1/2 teaspoon granulated sugar

Preparation

In a small bowl, combine the chili powder, cumin, coriander, oregano, ancho chili powder, allspice and cinnamon; stir in 2 tablespoons of the oil to make a paste.
Set aside.
In a Dutch oven or large saucepan, heat the remaining oil over medium-high heat.
Brown the beef in batches.
Remove to a plate and drain the fat from the pan.
Fry the onions and garlic over medium heat, stirring occasionally, until golden, about 5 minutes.
Add the chili powder mixture and fry until fragrant, about 30 seconds.
Add the beef and stir for about 1 minute.
Add the beans, 2 cups of water, tomatoes, salt and sugar.
Bring to a boil.
Reduce the heat, cover and simmer for 1 hour.
Uncover and simmer until slightly thickened and the meat is tender, about 30 minutes.