Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 lb boneless beef chuck
1 T chili powder
4 T olive oil
1/2 lg onion,chopped
1 garlic clove,minced
1 T chili powder
1/4 t cumin,Ground
1 bay leaf
1/2 t salt
1 1/3 c pureed tomatoes (fresh or
-canned)
1 c water

TRIM THE BEEF AND CUT into 1/2-inch cubes. Rub with 1 tablespoon
chili and 2 tablespoons olive oil. Marinate in refrigerator
several hours or overnight. Heat remaining oil in a stew pot and add
as much meat as will fit in one layer in the pot. Saute until
browned on all sides. Remove to a bowl and repeat process in
batches with remaining meat. When all the meat is browned, add the
onion to the pot and saute until softened. Return the meat and
accumulated juices to the pot and add all remaining ingredients. Cook
partially covered over medium heat for 1 1/4 hours. Remove bay leaf.
Serve with sour cream, chopped cilantro and lime wedges.

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