3 lbs. lean stew meat, 1/2" cubed
3 lg. onions, diced
1 lg. can tomatoes
2 cans La Palma red chili sauce
4 cans of water
1 tbsp. oregano
1 tbsp. camino seeds
1 tbsp. garlic powder
2 slightly rounded New Mexico red chili powder
2 tbsp. salt
1 tbsp. black pepper

Combine all of the above ingredients in a large pan. Simmer for 3 hours; add cornstarch to thicken. This makes 4 quarts.