Chunky Chili - cooking recipe

Ingredients

1 1/2 lb. top round steak
3 Tbsp. flour
2 Tbsp. cooking oil
1 small onion, chopped
1 c. chopped celery
1 clove garlic, minced
2 Tbsp. water
1 (28 oz.) can tomatoes, undrained
1 (6 oz.) can tomato paste
2 to 3 tsp. chili powder
1 1/2 tsp. instant beef bouillon
1/2 tsp. sugar
1/2 tsp. cumin
3 to 4 dashes red pepper
1 (16 oz.) can red kidney beans, undrained

Preparation

Cut steak into 1/2-inch cubes.
Coat meat with flour.
Heat oil in 3-quart pyro-ceramic casserole over medium-high heat.
Add meat and brown on all sides.
Add celery, onion, garlic and water. Cover with casserole lid.
Microwave on High 3 to 4 minutes or until vegetables are just about tender, stirring once.
Add tomatoes (cut into pieces), tomato paste, chili powder, bouillon, sugar, cumin and pepper.
Cover.
Microwave on High 5 minutes. Stir and then microwave on Low (30%) 45 to 50 minutes or until meat is tender, stirring once.
Stir in beans; cover.
Microwave on High 3 to 4 minutes or until heated through.
Makes about 8 servings.