1 lb. beef chuck, shank or round, cut into 1 inch cubes
2 tbsp. chili powder
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 clove garlic, minced
2 tbsp. salad oil
2 onions, chopped
1 green bell pepper, chopped
1 can red kidney beans
1 can whole kernel corn
Ripe avocado slices

Sprinkle beef cubes with chili powder, salt and pepper. Brown very slowly with garlic in salad oil in large frying pan. Add onions and green pepper; cook over low heat, stirring often, 10 minutes. Drain kidney beans and corn; add liquid to meat mixture. Cover; simmer about 45 minutes or until meat is tender when pierced with a fork. Add kidney beans and corn; cover and cook 15 minutes longer or until vegetables are heated through. Top with ripe avocado slices.