Chicana...Mexican I Think? - cooking recipe

Ingredients

3 lbs chuck roast, cut into cubes
3 bell peppers, chopped
3 jalapeno peppers, chopped
1 medium onion, chopped
6 garlic cloves, minced
2 (28 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1/4 teaspoon chili powder
salt and pepper
minced cilantro (to garnish)

Preparation

In crockpot add the roast, peppers, onion, garlic, tomatoes, tomato paste, chili powder and salt. Stir until well combined.
Set crockpot for 8 hours if you have a timer on low and let cook.
Serve with refried beans and rice!
If cooking on the stove, add a 28 oz can of water (the can the tomatoes were in) to start with, you may need more or not as the cooking time goes on. You may have a faster cook time with this method.