Directions

1. Combine flour, 1 teaspoon salt and 1 teaspoon chili powder.
2. Dredge beef cubes in seasoned flour and brown in shortening.
3. Pour off drippings and add 1 cup water then cover tightly and cook slowly for 2-1/2 hours.
4. After beef has cooked 2 hours prepare rice ring.
5. Cook onion and green pepper in butter.
6. Add 1/2 teaspoon chili powder, 1/4-teaspoon salt, 1 cup water and tomato juice.
7. Bring to a boil then add rice and cover tightly.
8. Remove pan from heat and let stand 7 minutes.
9. Cook peas according to package directions then drain and add to cooked rice mixing lightly.
10. Pack peas and rice mixture in a greased ring mold then let stand 2 minutes or so.
11. Unmold ring onto a heated platter and fill with chili beef cubes.
12. Thicken cooking liquid with flour for gravy.