Heat oil in a cast iron skillet or large frying pan over medium heat.

Cut chuck roast into small bite size pieces, set aside.

Pour flour, salt, pepper and garlic salt into a large baggie and add chuck roast pieces. Shake to coat.

Remove from bag, shake off excess flour and add to skillet.

Cook until roast pieces are browned on all sides, then add ground beef, chopped onions, bell pepper and garlic.

Sprinkle cayenne pepper, chili powder, cumin, salt and pepper into meat mixture and cook until ground beef is cooked completely and veggies are tender.

Add meat mixture to a large dutch oven or sauce pan.

Pour enchilada sauce, diced tomatoes and kidney beans into pan. Stir, cover, and continue cooking over low heat for 45 minutes to an hour, stirring occasionally.

Enjoy with some corn bread.