Use 10 California dried chilis (seeds and stem removed) and 2 tablespoons of cumin seeds ground in blender to nearly a powder.
Slash meat into 1 inch sections; blend chile powder and cumin, then rub into all meat surfaces. Slip meat into a plastic storage bag and refrigerate over night.
The next day, set oven at 225 degrees. Spray a non-stck oven proof dish lightly with olive oil or Pam. Add broth, then roast meat in oven for two hours.
Save broth. Let meat cool, then run through a grinder.
Moisten meat with broth. For the best taste use all beef natural casing franks. Coarsely chop onions. Add plain yellow mustard. One bite and you are in Coney Island Heaven!
Submitted by: Jim Edwards
