2 lb. round steak, trimmed, cut into serving pieces
Salt and pepper
4 tbsp. canola oil
3 tbsp. flour
1/2 tsp. chili powder (or to taste)
1/2 tsp. cumin (or to taste)
3-5 dried chilies (or to taste)
2 sm. onions
1 (14 oz.) can chicken broth
1 (16 oz.) pkg. frozen corn
1-2 avocados

You may use Quidotle, New Mexican Red, Japones or any chili you prefer. When I make the dish, I use 2 skillets: one with several chilies in the sauce for me and one with no chilies for the rest of my family.

Sprinkle beef with salt and pepper. Saute steak in oil until brown. Remove steak from pan. Add onion to drippings and oil remaining in skillet; and heat until soft. Add flour, chili powder, cumin and dried chilies. Mix while heating, 1 1/2 to 2 minutes. Add chicken stock. Cook and stir until thickened. Stir in corn. Return beef to skillet. Cover. Simmer for 45 minutes.

Remove steak and place on serving dish. Arrange sliced avocados over beef. Pour sauce or gravy over steak and avocados.

Cooking and preparation time is 1 to 1 1/4 hours. Serves 6 (or 2 adults and 2 teenagers).