Pat the stew meat dry with paper towels; set aside. Make sure that you dry the meat thoroughly on paper towels before browning, as damp meat will not brown.
Browning Flour: In a non-stick pan over medium-low heat, add the 1 cup of flour. Stir constantly until a light golden brown is achieved. Remove from heat and set aside to cool before using. If the flour starts to brown too quickly, remove the pan from the heat source, lower the heat a bit, and then return the pan to the heat.
Place the stew meat into a large paper bag and add the browned flour; shake well.
In a large Dutch oven over medium heat, heat the olive oil and butter. Add half the floured stew meat, in a single layer, and brown on two sides. Add salt at this time (to taste). Remove from heat and drain on paper towels. Add the remaining floured stew meat and proceed as above.
Add the drained kidney beans, wine, Worcestershire sauce, cumin, Cajun seasoning, ginger, cinnamon, chile peppers, and black pepper; stir well. At this point, taste the mixture and adjust any seasonings to your taste. Cook for at least 60 minutes on a low simmer. This will be great after 60 minutes but even better if allowed to simmer for a couple of hours.
Serve in soup bowls and garnish with parsley (if desired). This spicy stew is excellent served with a warm round of Rosemary Olive bread. Slice and butter your bread, and dip into the delicious juices if you desire.
Makes 6 to 8 servings.
*Learn how to prepare and blacken Hatch Chile Peppers.
Randy’s Chili Recipe: https://whatscookingamerica.net/KarenCalanchini/RandyChili.htm