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Recipe by Bob Bowden

"Well, here is the recipe you suggested I contribute (PSP  class,
remember?). I've spent several years tweaking and adjusting. It now fits my tastes but  I've never considered entering it in any contest. Hope it  makes the grade."  NOTE: Bob and I are in a virtual Paint Shop Pro class together, and, as he's seen from  some of my work, my cooking is much better than my drawing :-) D.
 

Ingredients:

2 lb chuck roast, cut into bite size pieces (cut as you prefer, but  reheating will break the meat fibers down, so it is usually better to start with fairly  large "chunks".
3 Tbs "pure" chili powder (chili powder without the additional herbs)
4 tsp sweet Hungarian paprika
2 tsp cumin seeds, toasted
1 tsp ground cumin
1 tsp ground Mexican (not Mediterranean) oregano
1 tsp MSG (Accent, optional)
1 to 2 tsp (to taste) kosher salt (I use kosher because it doesn't have the bitterness  that "regular" salt does)
1/2 tsp sugar (counteracts the tomato's acidic bite)
1 tsp freshly ground black pepper (to taste)
1/2 to 1 tsp cayenne pepper (heat it up like you want!)
2 cloves fresh garlic, minced
1 yellow onion, chopped
1 8 oz can Hunts tomato sauce or El Paso Green Chile Tomatoes or Rotel tomatoes, your  choice. (Remember, the Rotel has "heat" so adjust the cayenne accordingly)
 

Optional ingredients:
1/2 to 1 tsp balsamic vinegar
1/2 tsp ground coriander OR 1/2 tsp cilantro leaves, minced
 

Directions:

Brown meat and drain, reserving some of the juices; set aside.  Thoroughly mix next 10 ingredients (dry spices) together. Add dry spice mixture to meat  and blend well. Saute onion and garlic in reserved beef juices, add to meat and blend. Add  liquid ingredients and a little beef stock (or beer if you prefer, but a  "quality" beer if you do!). 1 to 2 cups should be sufficient. Combine  thoroughly.
Return meat to a simmer for about 2 hours or until almost done. Let cool, then refrigerate  overnight (this "tightens the meat). Reheat the next day - taste and adjust  seasonings. Thicken with regular or masa flour, your choice. A couple of tablespoons  should be sufficient.

Notes:

Chop more onion and serve on the side. Onions tend to lose their flavor  when simmered for extended periods. Grated Cheddar cheese and chopped cilantro may also be  served on the side. Grind all herbs in a mortar if possible to release the essential oils.

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