Yield: 1 Servings
|3 pounds||Top round; 1/2 in. cubed|
|8 ounces||Tomato sauce|
|2 mediums||Onions; grated|
|7 tablespoons||Chili powder|
|2 larges||Garlic cloves; minced|
|2 tablespoons||Ground cumin|
|2 cans||Chicken broth; (10 oz. each)|
|1 cup||Water; (if necessary)|
Recipe by: Jim Ridley (jridley@...) Saute the beef in a large skillet. Put into a large pot and simmer, covered, with onions, garlic, and broth for 1-½ hours.
Add the tomato sauce, chili powder, and cumin. Stir; simmer on low for another hour. Add water if needed. Stir occasionally.