Difficulty: Medium - experience needed
3 lb. stew meat cut in bite size pieces
l medium onion, chopped
l 7 oz. can chopped green chilies
3 cubes beef bouillon dissolved in 3 cups hot water
l 28 oz. can red chili sauce
l l/2 tsp. to l tbl. chili powder
l tbl. Kitchen Bouquet
Sprinkle meat with salt, pepper and garlic powder. Dredge meat in flour. Pour oil in a large fry pan or Dutch oven (I usually pour in enough to cover about one-third of the surface) and heat on medium high heat. Place one layer of the stew meat in the pan and brown meat on all sides. Repeat until all meat has been browned.
Place meat in Crockpot and add all other ingredients, mixing to combine. Cook 8 hours on low temperature.
(Note: you can also cook this on the stove, adding other ingredients to meat and cooking on low, stirring mixture every 20 minutes. Be sure to scrape the bottom of the pan to avoid sticking and burning of the mixture. It will be done in approximately three hours