Chili Beef Stew

Chili Beef Stew 1 1/2 lbs boneless beef chuck, cut into cubes 1/4 cup all purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 Tablespoons butter 1 onion, finely chopped 1 garlic clove, minced 1 teaspoon ground cumin 1/2 teaspoon chili powder 1 (14 1/2 ounce) cans tomatoes, chopped 1 (4 ounce) cans green chilies, chopped 28 ounce can red kidney beans, rinsed and drained 1 orange bell pepper,chopped In a bowl, stir the flour, salt and pepper together. Dredge the meat chunks in the flour. Melt the butter oven low in a dutch oven. Add the dredged meat and turn up to medium. Cook until the meat has lightly browned. Remove the meat from the pot. Add the onions to the pot and cook until they are soft. Add the meat back to the pan and stir in the garlic, cumin and chili powder. Stir together. Add the canned tomatoes, chilies, beans and chopped orange pepper. Stir together and cook for 20 to 30 minutes. Serve hot with chili sauce if desired