Homestyle Chile(For The Crock-Pot. Makes 6 To 8 Servings.) - cooking recipe

Ingredients

1 lb. beef stew meat, chuck roast or steak
1 Tbsp. Kitchen Bouquet
2 Tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1/2 to 1 c. coarsely chopped onion
2 (15 1/4 oz.) cans kidney beans, drained
1/2 c. seeded and coarsely chopped green pepper
1 large can tomato juice
1 (16 oz.) can whole tomatoes, broken up and drained
2 cloves garlic, minced
1/2 tsp. ground cumin
2 to 3 tsp. chili powder
jalapenos (if desired)

Preparation

Trim excess fat from meat; cut into 1-inch cubes.
In slow cooker, lightly toss beef cubes and Kitchen Bouquet, coating meat on all sides.
Combine flour, salt and pepper.
Sprinkle on beef cubes; stir gently until evenly coated.
Add onion and green pepper.
Combine tomato juice, tomatoes, garlic, cumin and chili powder; pour over beef and vegetables.
Stir gently.
Cover; cook on low for 10 to 12 hours or until tender.
Add kidney beans during last hour.