2 lbs. beef stew meat, cut in sm. cubes
Pepper to taste
Garlic powder to taste
3 c. water
Salt to taste
4 tbsp. bacon grease or lard
2 tbsp. flour
1 (28 oz.) can Las Palmas red chili sauce
2 cloves garlic, finely chopped
1 c. reserved broth
Salt to taste

Simmer beef, pepper and garlic powder in water until meat is tender, then add salt to taste. Drain meat, reserving broth. Heat bacon grease or lard in large skillet; add flour to make a roux. Gradually add red chili sauce and stir well. Add chopped garlic and reserved broth. Let simmer 15 minutes. Add drained meat; simmer 30 minutes more; salt to taste.