Ingredients

• ~1-1/2 cup Chili Sauce

• Spice Mixture

  • 1-1/2 tablespoons Paprika

  • 1/2 tablespoon Mexican Oregano

  • 1/2 tablespoon Black Pepper

  • 1 teaspoon Cumin

  • 1 teaspoon Coriander

  • 1/2 teaspoon Salt

• 1-1/2 pounds Chuck Steak (cubed)

• 1 tablespoon Olive Oil

• 1/4 cup Red Wine

• 1 Onion (chopped)

• 4 cloves Garlic (minced)

• 2 cups Beef Broth

• 4 cans (15.5 ounces each) Red Kidney Beans (drained)

Instructions

1. Make the chili sauce and set aside

2. In a large pot over medium high heat, add the olive oil

3. Once hot, add the chuck steak and spice mixture, mix well and cook for a few minutes until browned

4. Add red wine, onion, garlic, and chili sauce, mix well and cook for another 5 minutes

5. Add the beef stock and beans, mix well

6. Bring to a boil and reduce temperature to a simmer and cook for about two hours, stirring every 15-20 minutes

   1. Remove lid or add stock to reach the desired thickness

7. Eat!