2 pounds beef you can use for meat to protein
salt and ground black pepper to taste
1 teaspoon black pepper mill dry
1 medium onion, chopped
2 (10 ounce) cans whole peeled tomatoes, undrained
2 (6 ounce) cans beef broth
1 (10 ounce) can chili beans, undrained
5 tablespoons tomato paste
1 1/4 teaspoons chili powder
2 tablespoons margarine
In a small bowl, mix the salt and pepper. While mixing, mix the tomato paste, chili powder, margarine and tomato powder into the flour. Cover and refrigerate mixture for 15 minutes.
When salt and pepper are ready, slowly saute the onions and mushrooms in the skillet 2 minutes, or until tender. Stirring constantly, cook the red bell pepper, turning it over every few seconds, until soft. Remove it from the skillet and stir in the rice, tomato, beef broth, chili beans, tomato sauce, chili powder, margarine and water. Continue this whole process for 2 hours, or until rice is tender.