|Boneless chuck roast||3 1⁄2 Pound, well-trimmed|
|Canned tomatoes||16 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chili powder||2 Teaspoon|
|Condensed chili beef soup||11 1⁄4 Ounce (1 Can)|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Corn bread/Cooked rice||1⁄2 Cup (8 tbs)|
Cut meat into thin strips; sprinkle with flour.
In skillet, brown meat in shortening; pour off fat.
Add tomatoes, water, onion, and chili powder.
Cover; cook over low heat 1 hour.
Add soup and green pepper; cook covered 1/2 hour more or until tender.