Instructions: Combine flour, 1 teaspoon salt and 1 teaspoon chili powder. Dredge beef cubes in seasoned flour and brown in shortening or your choice of oil. Pour off drippings and add 1 cup water. Cover tightly and cook slowly (simmer) 2 1/2 hours.

After beef has cooked 2 hours, prepare rice ring; Cook onion and green pepper in butter or margarine; add 1/2-teaspoon chili powder, 1/4-teaspoon salt, 1 cup water and the tomato juice. Bring to a boil and add rice and cover tightly.

Remove pan from heat and let stand 5 to 7 minutes.

Cook peas according to package directions. Drain and add peas to cooked rice and mix lightly. Pack peas and rice mixture in a greased 1 1/4-quart ring mold; let stand 2 minutes or so. Unmold ring onto a heated platter and fill with chili beef cubes. Thicken
cooking liquid with flour for gravy.

Serves 6 to 8 people.

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