4 pounds beef chuck — cut into 1/2″ cubes
2 tablespoons olive oil
1 can {10 3/4 oz.} beef broth
2 cups chopped onion
3 cloves garlic — minced
4 jalapeno peppers — minced
1/2 cup chili powder
2 tablespoons cumin
1 teaspoon dried oregano — crumbled
1 16 oz. can tomato sauce
Salt — to taste Cayenne pepper — to taste
In a large soup kettle or Dutch oven over medium-high heat, brown beef in olive oil, stirring constantly. Add beef broth to cover meat. If necessary, add water to make enough liquid. Add chopped onion and simmer for 30 minutes. Stir in remaining ingredients; reduce heat; cover and simmer for 3 hours or until meat is tender.