Categories: Soup- Stew- Chili

Ingredients

• .Unseasoned meat tenderizer
• 2 lb. boneless beef chuck about 1 inch thick
• 1 Tbsp. butter or margarine
• 1 Tbsp. olive oil
• 1 large onion, chopped (1 cup)
• 2 large cloves garlic, crushed
• 2 medium green peppers, cut in 1-inch pieces (2 cups)
• 1 can (10 1/2 oz.) condensed beef broth, undiluted
• 1/2 cup dry red wine
• 1/2 tsp. fresh ground pepper or to taste
• 1 Tbsp. flour blended with 2 Tbsp. cold water
• 1 can (20 oz.) chickpeas, drained

Directions

1. Sprinkle tenderizer on meat following label directions. Cut meat in 3/4 inch cubes, removing excess fat.

2. Heat large heavy skillet. Add meat and brown quickly on all sides (medium to medium-rare). Remove meat and set aside.

3. Heat butter and oil in skillet; saute onions and garlic until tender, stirring occasionally. Stir in green peppers, broth, wine and pepper.

4. Bring to a boil, cover, then simmer until peppers are tender about 10 minutes. Stir in blended flour; cook and stir until slightly thickened. Add chickpeas and beef; heat thoroughly.

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