Mexican Stroganoff

Heat a cast iron Dutch oven over medium heat with the oil. Add meat; don’t stir yet, let the pieces sear. Flip them after a few minutes and add garlic and onion. Stir and cook for about 5 minutes. Add water and all seasonings (everything except flour and sour cream). Lower heat to simmer, cover, and cook for one hour. Turn off heat and uncover. Stir together the flour and sour cream and add to the pot , stirring to combine. Sauce will thicken. Serve over rice or noodles.

Note: you could probably substitute ketchup if you don’t have chili sauce on hand.