1 1/2 pounds flank steak
3 tsp chili powder
1/2 cup all-purpose flour
1 1/2 tsp salt
1/2 tsp pepper
3 Tbs vegetable oil
1 large onion -- chopped
1 large carrot -- chopped
1 large green bell pepper -- chopped
2 large tomatoes -- chopped
1/4 cup dry red wine
1 hot chili pepper ? seeded
1 can beans, any color, drained
Score steak and rub with chili powder; coat with a mixture of flour, 1/2 teaspoon salt and 1/4 teaspoon of
seasoned pepper; pound steak on both sides with a wooden mallet or the edge of a plate to tenderize; cut into 6
pieces. Brown steak in hot oil in a large skillet. Remove and reserve. Saute onion, carrot, green pepper and tomato
in pan drippings; add remaining 1 teaspoon salt and 1/4
teaspoon pepper; remove from heat. Combine steak and sauteed vegetables in slow cooker; add wine and hot chili pepper along with the beans ; cover. Cook on low for 6 hours or on high for 3. This is nice served with jalapeno cornbread and a crisp salad