2 chuck roasts (for 12 people) — trimmed and cubed
1/2 cup oil
1/2 cup flour
1/2 teaspoon cumin
1/2 teaspoon pepper
1 clove garlic
8 ounces Ro-Tel
1 onion — chopped
1 bell pepper — chopped
Trim all fat from meat and cut meat in small, bite-sized cubes. Heat oil in large pot, add meat and cook down to absorb all liquid, but not dry. Sprinkle the flour over the meat and brown well. Add spices and stir. Add tomatoes, onion, bell pepper and 1 cup water. Stir. Boil 5 minutes, cover and simmer 15 minutes. Serve.