1/4 c. oil
4 lbs. top round
6 cloves of garlic, chopped
3/4 oz. cumin
2 lg. green peppers, chopped
1/4 c. oregano
2 bay leaves
2 tbsp. dried chilies
3 tbsp. flour
1 qt. beef stock
2/3 c. tomato paste
Tabasco
Salt
2 lg. onions, chopped

Heat oil over medium heat. Add beef and sear well. Remove meat and set aside. Add garlic, peppers, and onions and saute over medium heat 10 minutes. Add cumin, oregano, bay leaves, and chiles. Stir and mix well. Add flour and mix well. Cook 10 minutes over medium low heat until smooth paste is golden brown. Add beef and stir in beef stock, tomato paste and Tabasco to taste. Bring to boil, reduce heat and simmer covered 30 to 45 minutes or until meat is done. Serves 10 to 12.

JON'S REAL TEXAS BEANS:

1 lb. pinto beans
Water
3 or 4 pork skins
2 green peppers, chopped
1 lg. onion, chopped
2 cloves garlic, chopped
1 tbsp. crushed chilies
Tabasco
1/2 c. tomato paste

Soak beans overnight. Strain and cook beans with pork in fresh water until beans are just done, 30 to 45 minutes. Discard pork. Add peppers, onion, garlic and red chilies, stirring to blend. Flavor with Tabasco to taste. Bring to boil, reduce heat, cover and simmer over low heat until beans are tender; 20 to 30 minutes. Stir in tomato paste and mix well. Serves 10 to 12.