Tada a recipe finally!

Courtesy of Rick Bayless, who owns Frontera Grill in Chicago. Serve with warm flour tortillas and sliced avocado.

Red Chili Steak with Beans - serves four

Ingredients:
2 tablespoons olive oil, vegetable oil or bacon-drippings (divided use)
Two 10-ounce rib-eye, New York (strip loin) or tenderloin steaks ( 1 1/4 pounds total), trimmed of excess fat and cut into 1-inch cubes
Salt
1 medium white onion, sliced 1/4 inch thick
1 tablespoon all-purpose flour
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
2 tablespoons ground ancho chile powder
1 1/2 teaspoons chipolte chile powder (or ancho powder)
1 1/2 cups beef broth, plus a little more if necessary
One 15-ounce can diced tomatoes in juice (preferably fire-roasted)
1/2 teaspoon dried oregano (preferably Mexican)
1/4 teaspoon ground cumin
1/2 teaspoon sugar (if necessary)
One 15-ounce can pinto-or practically any beans, drained OR 1 3/4 cups home cooked pintobeans, drained

Preparation:

• Heat 1 tablespoon of the oil or bacon drippings in a very large (12-inch) skillet over medium-high. Sprinkle the meat all over with salt. When the oil is very hot, add the meat in an uncrowded single layer and cook, stirring and turning regularly, until browned but still rare inside, 3 to 4 minutes. With a slotted spoon, scoop the meat onto a plate, leaving behind as much oil as possible. Add the onion to the skillet and cook, stirring regulaly, until richly golden but still crunchy, 4 to 5 minutes. Scoop into the plate with the meat.
  
• Reduce the heat under the skillet to medium. Add the remaining 1 tablespoon oil or drippings, along with the flour, garlic and two chile powders. Cook for 1 minute, stirring constantly to prevent burning. Add the broth and whisk until a smooth, thick sauce is formed.
  
• Add the tomatoes, with their juice, the oregano and cumin. Bring to a boil, then reduce the heat to medium-low and simmer gently for 10 minutes. Taste and season with salt, usually about 1 teaspoon. Add the sugar if the sauce has a bitter edge. Thin with a little more broth if the sauce has thickened beyond the consistency of a light cream soup.
  
• Add the meat and onions to the pan, along with the beans. Simmer for a couple of minutes, until everything is heated through and the meat is as done as you like. The dish is ready.