Crock Pot Mexican Beef

1 1/2 to 2 lbs boneless round steak
1 clove garlic, minced
1/4 tsp pepper
1/2 tsp salt
1 Tbsp chili powder
1 Tbs prepared mustard
1 tsp cumin
1 large onion, diced
1 beef bouillon cube, crushed
1 (16 oz) can tomatoes, cut up
1 (16 oz) can kidney beans, drained well

Mix dry ingredients together and spread on meat. Cut into 1/2 inch wide strips. Place in crock pot. Cover with onion and tomatoes. Cover and cook on low for 6-8 hours. Turn temp to high; add beans and cook, covered, for 30 minutes. Serve over rice (or noodles). Makes 5-6 servings.