Classic Red Chili Stew

Arrange chilies on a cookie sheet and place in a 200 degrees F oven for 5 minutes or until they smell like they are toasted. Be careful not to burn them. Remove the stems and seeds.

Cover chilies with half of the beef broth and let sit for 20 minutes until they are softened. Place chilies and broth in a blender and puree until smooth.

Brown meat in oil and remove from the pan. Add 1 cup of the beef broth to the pan to deglaze it.

Combine all ingredients in a crock pot or large pot, bring to a boil, reduce heat, and simmer for 2 hours, or until the meat is very tender and starts to fall apart, and the stew is thickened, adding more water if necessary.

Try spreading this on Indian Fry Bread, then folding the bread over the filling.