2 T. oil
2 c. chopped yellow onions
2 t. salt
½ t. cayenne pepper
2 pounds beef bottom round, cut into ½” cubes
½ c. tomato paste
1 28 oz. can whole tomatoes and their liquid
2 c. beef broth
2 T. chopped garlic
1 T. chili powder
2 t. cumin
2 t. oregano
½ t. red pepper flakes
1 c. dried white beans, rinsed and cooked
In large, heavy pot, heat the oil over medium high
heat. Add the onions, season with 1 t.
salt and the cayenne, and cook, stirring, until they are wilted and golden,
about 4 minutes. Season the meat with
the remaining teaspoon of salt and add to the pot. Cook, stirring until the beef is browned evenly on all sides,
about 4 minutes. Add the tomato paste
and cook, stirring for 2 minutes. Add
the tomatoes, beef broth, garlic, chili powder, cumin, oregano, red pepper
flakes, and beans. Bring to a boil,
then reduce the heat to medium low and simmer, uncovered, stirring
occasionally, until the beef is tender, about 2 hours.