Pueblo Fire

Ingredients

10 chili pods
16 ml oil
700 ml water
60 ml barbecue sauce
130 gr round steak
3 gr garlic salt

Instructions

Remove stems and shake out seeds from chili pods; rinse in cold water. Tear pods into pieces; place in blender with water. Blend until smooth. Brown meat in oil. Add chili pod mixture, barbecue sauce and garlic salt. Cook over low heat for one hour. Serve as soup with a casserole or beforehand. Makes 6 servings of one third cup: small servings are practical for this soup.