5 lb. beef roast
4 tbsp. oil, divided
water, to cover
3 to 4 medium yellow onions, chopped
3 Anaheim/New Mexico chilies
10 small yellow Ancho chilies
5 Serranno chilies
10 Jalapenos
1 large green bell pepper
1 large red bell pepper
10 cloves garlic
1 oz. chili powder (small can)
2 tbsp. cumin
2 tbsp. oregano
3 tbsp. paprika
14 oz. tomato paste (2 small cans)
48 oz. canned whole tomatoes (3 small cans)
16 oz. tomato paste

Brown the roast in 2 tablespoons oil then cover with water and cook on low heat until tender, 2 1/2 to 3 hours. Remove from heat, saving the liquid, and allow to cool.

Remove stems and seeds from the Anaheim and Bell peppers. Coarsely chop the Anaheim, Ancho and Serrano peppers. Slice the Bell peppers lengthwise then cut these strips into 1-inch pieces. Cut crosswise thin slices of the Jalapenos. Finely chop the garlic.

Heat the remaining 2 tablespoons of oil in a large pan and sauté the onions, peppers, garlic, chili powder, oregano and paprika.

Using a fork or your fingers, shred the roast and add along with the vegetables to a large soup pot. Add the remaining ingredients and 1/2 the saved liquid, simmer for 3 hours. Add more of the remaining liquid as necessary to maintain proper consistency. The chili should be thick.

Submitted by: Stan England