Yields approximately 20 servings.

This is a really easy recipe. It's a great dish for a large crowd or it can be frozen and used later.

3 1/2 to 4 lb. boneless beef roast
1 envelope onion soup mix
1 c. red wine

2 (15 oz.) cans chili with beans 2 (15 oz.) cans tamales, drained and skins removed 1 (15 oz.) can pinto beans, drained 1 (15 oz.) kidney beans, drained 1 (15 oz.) garbanzo beans, drained 1 (15 oz.) ranch style beans, undrained 1 (12 oz.) can red chili sauce 1 (10 oz.) bottle green taco sauce Grated Cheddar cheese Diced onions Tortilla chips

In a large crock pot cook beef, onion soup mix, and red wine until beef falls apart (about 8 hours on high).

You can also use the oven. Cook beef, onion soup mix, and red wine in a large, deep pan and bake covered in a 300 degree oven for about 2 hours or until meat falls apart.

Place meat in the refrigerator and cool. Skim fat. In the same pot add the next 8 ingredients. Heat until bubbly.

Serve with cheese, onions, and tortilla chips.