2 tablespoons vegetable oil
2 lb stewing beef; cut in 1-inch cubes
3 cloves garlic; minced
2 onions; chopped
1 to taste salt and freshly ground pepper
1 can (19 ounces) tomatoes (undrained)
1 tablespoon chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon paprika
1 teaspoon salt
1 teaspoon granulated sugar
2 cups water
1/4 cup beer or water
dash hot pepper sauce
1 can (14 ounces) red kidney beans; drained
In large skillet, heat oil; brown beef on all sides. Add garlic and onions and cook, stirring, for about 3 minutes or until fragrant. Transfer to 8-cup casserole. Season with salt and pepper to taste. In blender or food processor, puree tomatoes, chili powder, coriander, cumin, oregano, paprika, 1 teaspoon salt, sugar, water, beer and hot pepper sauce. Stir into meat mixture.
Cover and bake in 300F oven for 1-1/2 hours. Stir in kidney beans and bake for 30 to 60 minutes longer or until meat is tender. Taste and adjust seasoning.