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Recipe submitted by Franci Leier, Fargo - 2005 3rd Annual 2nd Place NPGA Pulse Cook-Off Winer

Ingredients
2 lbs. cubed chuck roast                               
1 ½ T. chili powder
1 c. onion, chopped                                                  
2 ½ c. water
2 large garlic cloves                                                   
2 tsp. beef bouillon
1 ½ T. canola oil                                                   
1 quart tomatoes
1 c. dry lentils, rinsed                            
1 – 8 oz. can tomato sauce
1 c. diced potatoes
1 –15 oz can chickpeas drained and rinsed
½ c. shredded carrots or 2 cups boiled
¼ tsp. crushed red pepper or to taste
 
Directions
In a heavy saucepan, brown chuck roast cubes and put aside. Then sauté the onions and garlic in the oil for 3 - 4 minutes. Add lentils and stir to coat them with oil. Add the chuck roast cubes, potatoes, carrots, chili powder, water and bouillon. Bring to a boil. Reduce heat cover and simmer about 25 minutes or until lentils are tender. Add tomatoes, breaking them into small pieces and tomatoes sauce, chickpeas and red pepper. Simmer for another 15 minutes. Season to taste with red pepper, salt and black pepper.