Ingredients
- 4 jalapeno peppers (minced)
- 3 garlic (cloves minced)
- 4 pounds beef chuck (cut into)
- 16 oz tomato sauce
- 10 3/4 oz beef broth
- 2 cups onion (chopped)
- 1/2 cup chili powder
- 2 tablespoons olive oil
- 2 tablespoons cumin
- 1 teaspoon oregano crumbled (dried)
- some cayenne pepper
In a large soup kettle or Dutch oven over medium-high heat, brown beef in olive oil, stirring constantly. Add beef broth to cover meat. If necessary, add water to make enough liquid. Add chopped onion and simmer for 30 minutes. Stir in remaining ingredients; reduce heat; cover and simmer for 3 hours or until meat is tender.
