1 tbsp. shortening
1 lb. chuck roast, cut into 1" pieces
1 med. onion, chopped
1 med. green pepper, chopped
1 can tomato soup, diluted with 1 can of water
1/4 c. chili sauce
1 tbsp. prepared mustard
1/2 tsp. celery salt

In hot shortening in a large skillet, saute meat on all sides until brown. Add onion and green pepper. Saute about 5 minutes or until onion is yellow, stirring occasionally. Combine tomato soup, chili sauce, mustard, salt, celery salt and soup, chili sauce, mustard, salt, celery salt and chili powder. Stir mixture into skillet. Simmer covered for 30 minutes. Then uncover and stirring occasionally, simmer for 30 to 45 minutes longer or until meat is fork tender and sauce is thickened. Serve with oven hot fluffy rice.