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1,7 pounds beef tenderloin or shoulder blade
1 cup beef or chicken broth
2 large onions, chopped
6 ounces canned tomatoes, mash
1-2 clove garlic, minced
Chili (3 ounces of green hot pepper), chopped
1 jalapeno pepper, chopped
2 tsp chile powder (pepper slightly pungent)
tsp chile powder (hot pepper)
2 tbsp ground cumin
1 tbsp ground oregano
Salt and pepper to taste


Cut meat into small pieces. Season with salt and pepper.

Brown in oil in Dutch oven or fry pan with a thick bottom over medium heat until the meat is dark brown.

Transfer the meat to a separate bowl, to keep meat broth.

In a frying pan add the onions and garlic. Brown over medium heat for 10 minutes heat until dark brown in color-intensive stirring. Then add tomato puree, broth and bring to a boil.

Add meat and meat broth, bring to a boil again. Reduce heat; cover and simmer about 1 hour, stirring occasionally.

Add chili, jalapeno pepper, chile powder, oregano and 1 tbsp cumin.

Simmer gently about 45 minutes, stirring occasionally.

Then add 1 tbsp cumin and simmer gently about 25 minutes until thickened to desired consistency.

Serve as a separate dish or as a main dish with side dish (rice, for example). Sprig of thyme to decorate.