1 beef chuck roast, cut in 1 1/2-inch cubes
flour to dredge meat (seasoned with Lawry's garlic salt and a tbsp. of Mexican or regular oregano)
1 or 2 onions, coarsely chopped
6 large Poblano chilies, roasted and cut into strips
about 6 Jalapenos, diced (depending on how hot they are, and your taste)
1 to 2 tbsp. cumin (start with one then add to your taste)
1 to 2 tbsp. Ancho chili powder
1 to 2 tbsp. chili powder (I use Gehbharts)
1 tbsp. salt
4 to 6 cloves garlic, smashed
2 tbsp. beef concentrate (I use Knoll)
2 (14 oz. ea.) cans beef broth
3 baking potatoes, cubed
about a 1/4 cup lard, or more for browning the beef and veggies

Prepare the Poblano chilies by roasting them direct heat until blackened, place in a paper or plastic bag and let sit for 10 to 15 minutes, then scrape the skin off with a serrated knife and don't rinse. Cut into strips.

Dredge cubed meat in the flour mixture, then sauté meat until browned very well, starting to get a little crispy. Make the best sauce. Don't crowd the batches.

After the meat is browned, remove and sauté the onions and chilies until the onions are translucent. Add the spices, salt and garlic and sauté until the spices are fragrant, not browning the garlic.

Add the beef broth and potatoes, simmer for a few hours, until the beef is very tender... you can also add the potatoes later and cook until tender, the softer they are, the thicker the sauce will be.

Enjoy!

Submitted by: Gary Ray