Ingredients
1/2 cup all-purpose flour1-1/2 teaspoons each dried thyme and rosemary, crushed1-1/2 pounds beef stew meat, cut into 1-inch cubes1/2 pound ground beef1 can (14-1/2 ounces) beef broth1 large onion, finely chopped1/2 cup chopped green pepper1 garlic clove, minced1 can (4 ounces) chopped green chilies1 to 2 jalapeno peppers, seeded and minced2 cans (16 ounces each) chili beans, undrained1 can (15 ounces) crushed tomatoes1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) cannellini beans or red kidney beans, rinsed and drained1 can (6 ounces) tomato paste2 tablespoons ground cumin1 teaspoon dried oregano1/2 teaspoon each pepper, white pepper and cayenne pepper3 to 4 drops hot pepper sauceShredded cheddar cheese, optional
Preparation
In a large plastic bag, combine the flour, thyme and rosemary; add beef cubes, a few at a time, and shake to coat.
In a Dutch oven, cook beef cubes and ground beef over medium heat until meat is no longer pink; drain.
Add the remaining ingredients except cheese. Cover and simmer for 5 hours. Garnish with cheese if desired.
