Pueblo Chili - cooking recipe

Ingredients

2 lb. lean beef or lamb, cut into 1-inch cubes
1 c. chopped onion
2 Tbsp. vegetable oil
2 c. water
1/4 c. tomato paste
1/4 c. barbecue sauce
1 tsp. cumin
1 (15 oz.) can garbanzos (undrained)
1 (15 oz.) can pinto beans (undrained)
2 green peppers, cut into 1-inch squares
3/4 c. instant brown or white rice
4 Tbsp. chili seasoning
1/2 tsp. garlic powder

Preparation

Brown meat and onion in oil; drain well.
Add water, barbecue sauce, tomato paste, chili seasoning, cumin and garlic.
Cover and simmer 1 hour or until meat is tender.
Stir in beans, green peppers and rice.
Cook 15 minutes longer or until rice is done.