ALDILLA

1 lg Onion — chopped

1 1/2 lbs side beef

1 lg Carrot — chopped

3 tsp Chili powder

1 lg Green peppers — chopped

1/2 c Flour

2 lg Tomatoes — chopped

1 1/2 tsp Salt

1/4 c Red booze

1/2 tsp Pepper

1 Hot chilli peppers — seeded

3 tbsp Vegetable oil

1. Score beef as well as massage with chili powder; cloak with the reduction of flour, 1/2 teaspoon saltnad 1/4 teaspoon of seasoned pepper; bruise beef upon both sides with the wooden racket or the corner of the image to tenderize; cut in to 6 pieces. 2. Brown beef in prohibited oil in the vast skillet. Remove as well as reserve. Saute onion, carrot, immature peppers as well as chopped tomatoes in vessel drippings; supplement superfluous 1 teaspoon salt as well as 1/4 teaspoon pepper; mislay from heat. 3. Combine beef as well as sauteed vegetables in delayed cooker; supplement booze as well as prohibited chili pepper; cover. 4. Cook upon low for 8 hours or upon tall for 4 hours, or until beef is tender. Source: Family Circle, CASSEROLE COOKERY RECIPE CLUB SEPTEMBER 1994, CASSEROLES AND ONE POT MEALS