Categories: Chili, Beans 
      Yield: 6 servings 
  
    1/3 c  Olive oil                           1 ts Caraway seeds 
      3 lb Beef round,lean,1" cubes            2 ts Sesame seeds 
      2    Onions,medium,finely chopped      1/2 ts Oregano,ground,pref. Mexican 
      3    Garlic cloves,med,fine chop         3 tb Red chile,ground,hot-mild 
           Salt                                1 c  Olives,green,pitted 
      4 c  Water,boiling                       2 cn Kidney beans(16oz ea) 
  
  1. Heat the oil in a large saute pan or 6-quart braising pan over medium 
  heat. Add the beef cubes a few at a time, stirring to brown evenly. As they 
  are browned, remove cubes to a plate and set aside, add more cubes to the 
  pan. Continue the process, adding more oil if necessary, until all the meat 
  is browned.~ 2. Add the onions to the pan and cook, stirring, for a few 
  minutes, then add the garlic. Cook until the onions are translucent.~ 3. 
  Return the beef cubes to the pan, season with salt to taste, then add the 
  boiling water, caraway and sesame seeds, and oregano. Bring to a boil, then 
  lower the heat and simmer, covered, for 1 hour.~ 4. Gradually stir in the 
  ground chile, tasting until you achieve the degree of hotness and flavor 
  that suits you palate.~ 5. Add the olives and simmer, covered, 1 hour 
  longer.~ 6. Taste and adjust seasonings, the mix in the kidney beans and 
  heat through.~