Cuisine American Southwest, Cowboy, Southwest, Tex-Mex
3poundsbeef cut into 1 inch cubes
1cupground chile podsguajillo and ancho where used
2 to 4cupswateror just enough water to keep the beef covered
Cook four slices of bacon in a large stockpot. Remove bacon and mince.
Add beef to the pot and cook in the bacon drippings until very well browned.
Add in 3 cloves of garlic, minced, 1 onion, diced, 1 cup of finely ground chile pods (I used guajillo and ancho). Grind pods in a blender or spice grinder until fine. Add 1 tablespoon cumin, 1 tablespoon salt and enough water to cover the beef.
Return bacon to the pot.
Simmer for 3 to 4 hours, stirring frequently, until cooked down and thickened.