Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

3/4 c ancho chili paste.
3 lb round steak (or rump roast)
1 coarse grind
2 lg yellow onions.,Chopped
3 T olive oil.
10 cloves garlic,Crushed
1 pk prepared chili mix
5 T chili powder
2 T new mexican chili powder
1 c water
1 salt
1 T cocoa powder
1 T cumin,Ground
1 T (mabye two of oregano)
2 T worchestersire sauce
1 32 ounce can of,Crushed
1 peeled,tomatoes
1 pinto beans,Cooked

Heat the oil in a large stock pot. When hot add the onions, and
stir turn down heat and let them simmer on low for about 1/2 hour,
stirring now and then, you want them to just turn brown. Add the
ground meat and stir it around. Add garlic and stir well. The meat
will take 20 minutes or so to brown. Add the chili powders and about
1-2 cups of water, you want enough water to moisten it, but not make
it soupy, so it can simmer without drying out. Simmer with lid off
for about 20 minutes.

Heat about 1/2 cups water to boiling, take 3-5 dried ancho chilis,
pour boiling water over and let sit for 30 minutes or so. Pull of
stems and shake out some of the seeds. Put in blender or food
processor with about 1/2 of the water and blend until smooth. By
itself this stuff tastes bitter, but don't worry.

Add ancho chili paste, stir well, let simmer 10 more minutes (it
should be thickening). Taste for salt, add just a tad if needed,
because it will cook longer and the salt will concentrate. Add the
of cocoa powder, cumin, oregano and tomato sauce.

Stir and cook for 5-10 minutes (lid still off). Add the beans and
their liquid (which should not be much). Cover and cook another
1-1-1/2 hours.

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