Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Round steak; cubed |
| 2 larges | Onions; chopped |
| 4 larges | Carrots; shredded |
| 46 ounces | V-8 juice |
| 6 ounces | Tomato paste |
| 28 ounces | Tomatoes; whole peeled |
| 1 can | Beef broth |
| 2 cans | Enchilada sauce; mild |
| 10 \N | Bay leaves |
| 4 tablespoons | Brown sugar |
| 2½ ounce | Chili powder |
| 3 tablespoons | Cumin |
| 2 teaspoons | Cayenne pepper |
| 1 tablespoon | Oregano |
Dice the meat into ½ inch cubes, cutting across the grain. In a 3 gallon pot, saute the onions in some olive oil until they are soft.
Add the meat and continue cooking until meat is grayish brown, about 20 minutes. Mix in all the other ingredients, bring to a boil and simmer for 3 hours.