Chunky Chili

• 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

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

steak, flour, cooking oil, onion, celery, clove garlic, water, tomatoes, tomato paste, chili powder, instant beef bouillon, sugar, cumin, red pepper, red kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005065 (may not work)