1 1/2-2 lb. boneless round steak
1 clove garlic, minced
1/4 tsp. pepper
1/2 tsp. salt
1 tbsp. chili powder
1 tbsp. prepared mustard
1 onion, chopped
1 beef bouillon cube, crushed
1 (16 oz.) can tomatoes, cut up
1 (16 oz.) can kidney beans, drained

Spread meat with a mixture of garlic, pepper, salt, chili powder and mustard. Cut into 1/2 inch wide strips. Place in slow cooking pot. Cover with onion, bouillon cube and tomatoes. Cover and cook on low for 6-8 hours. Turn control to high. Add beans and cook, covered, for 30 minutes. Serve on bed of rice. Makes 5-6 servings.