====== Chile with Chuck Steak and Pinto Beans ======

===== INGREDIENTS =====

  * 1 1/2 tablespoons vegetable oil
  * 3/4 pound cubed beef stew meat
  * 1 large onion, chopped
  * 2 cloves garlic, or more to taste, minced
  * 1 1/2 tablespoons tomato paste 
  * 2 tablespoons chili powder
  * 1 teaspoon ground cumin
  * 3/4 teaspoon salt
  * 2 tablespoons all-purpose flour
  * 1 (28 ounce) can diced tomatoes
  * 1 1/2 cups beef broth
  * 1 (32 ounce) can pinto beans, rinsed and drained

===== INSTRUCTIONS =====

  - Preheat the oven to 325°F and set a rack in the lower middle position.
  - Pat the beef dry and season with the salt and pepper. 
  - In a large Dutch oven or heavy soup pot, heat vegetable oil over medium-high heat until hot and shimmering. 
  - Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add more oil as needed for each batch.
  - Transfer the meat to a large plate and set aside.
  - Add the onions and garlic; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. 
  - Add the tomato paste and cook for a minute more.
  - Add the chili powder, cumin and salt; stir for about 1 minute
  - Add the beef with its juices back to the pan and sprinkle with the flour. 
  - Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. 
  - Add the diced tomatoes and beef broth.
  - Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.
  - Cover the pot with a lid, transfer to the preheated oven
  - Braise for 2 hours.
  - Add the beans to the pan.
  - Cover and place back in oven for about an hour more, or until the meat is tender. 
  - Taste and adjust seasoning, if necessary.