Chili Steak And Beans

• 2 Tbsp. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. ground cumin (optional)
• 1 to 1 1/2 lb. boneless round steak, cut in small pieces
• 3 Tbsp. vegetable oil
• 1 1/2 c. celery, chopped
• 1 large onion, chopped
• 2 large carrots, sliced
• 1/2 c. water
• 1/2 c. chili sauce
• 1 can pinto or kidney beans
• 1 medium green pepper, chopped

1. Mix flour, salt, pepper and cumin; coat steak and brown in large skillet.
2. Stir in celery, onion, carrots, water and chili sauce (or salsa).
3. Heat to boiling, reduce heat, cover and simmer, stirring occasionally until beef is tender, 45 to 60 minutes.
4. Add beans with liquid and green pepper.
5. Cover and simmer until beans are hot and green pepper is tender-crisp, about 10 minutes.
6. Serve with rice.

flour, salt, pepper, ground cumin, boneless round steak, vegetable oil, celery, onion, carrots, water, chili sauce, pinto, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430490 (may not work)