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CHILI VERDE CON CARNE 
3 lb. chuck roast, cut into 1/2" chunks
4 cloves garlic
1 c. water
1/2 tsp. ground cumin seeds
2 sm. cans Ortega roasted & peeled green chilies
4 lg. onions
1 med. can tomatoes
Salt to taste
1/4 tsp. oregano

Brown meat, barely cover with water and simmer about 45 minutes or until tender. Add chopped onions and garlic, tomatoes, seasoning and cleaned chilies. Cook about 1/2 hour longer to blend flavors.
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