Texas Chili - cooking recipe

Ingredients

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

Preparation

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