This is probably my oldest recipe. I've made it in 3 different countries and dozens of different states using local ingredients. Below is the outline.

1 lb. of Beef Stewing meat

1 teaspoon dried thyme leaves

1/2 teaspoon dried sage leaves

1 clove garlic, minced

2 tablespoons olive oil

1 medium yellow onion, chopped

2 cloves garlic, chopped

1/2 shallot, chopped

1 red bell pepper, seeded, chopped

1/2 serrano pepper, halved, seeded chopped

1 tablespoon chili powder

1/4 teaspoon cayenne pepper, or to taste

1/2 teaspoon ground chipotle pepper, or to taste

Salt, to taste

1 cup dry red wine

1 (16 ounce) can crushed tomatoes

1 (16 ounce) cans black beans, drained and rinsed

1 (16 ounce) bag corn chips

*Serves 3-5

Brown the meat with the thyme, sage and garlic. When browned, remove and drain beef if you want. I personally don't drain the fat off because I am a glutton.

Set beef aside and chop into small bite sized pieces.

In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and serrano pepper.

Sauté until vegetables begin to brown, about 7 to 10 minutes.

Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan.

Deglaze with red wine and cook until liquid is reduced by half.

Add tomatoes and bring to a boil.

Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour.

Serve with corn chips, sour cream, sharp cheddar and lime.