Ingredients
- 4 jalapeno peppers (minced)
- 3 garlic (cloves minced)
- 1,800 gr beef chuck (cut into)
- 450 ml tomato sauce
- 300 ml beef broth
- 240 gr onion (chopped)
- 65 gr chili powder
- 30 ml olive oil
- 12 gr cumin
- 2 gr 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.
