Chili Soup

1 tablespoon oil
1 1/2 pounds boneless beef round steak cut 1/2 inch cubes
1 medium onion, chopped
1 green bell pepper, chopped
1 cup chopped carrots
3 teaspoons chili powder to 6 teaspoons
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1 cup water
2 cans dark red kidney beans-15 ounces each, drained
2 cans diced tomatoes with juice-14 1/2 ounces each
1 can tomato sauce-15 ounces


Heat oil in large skillet over medium high heat until hot. Add beef and onion and cook and stir until beef is browned. In 3 1/2 to 4 quart crock-pot, combine browned beef, onion and all remaining ingredients; mix well. Cover; cook on low for 6 to 8 hours or until beef is tender.