6-8 servings 3 lbs chuck roast, all fat removed and cut into bit size pieces 1 large onion, diced 3 cloves garlic, minced 1 tablespoon paprika 1 teaspoon cayenne pepper 2 beef bouillon cubes 1 chicken bouillon cube 1 (8 ounce) can tomato sauce 1 teaspoon oregano 1 teaspoon black pepper 6 tablespoons chili powder 1/2 teaspoon cumin 1/2 teaspoon garlic powder salt 1. In large pot, sear meat in a small amount of oil. 2. Add onion& garlic, cook until tender (do not burn). 3. Add tomato sauce, paprika, cayenne pepper, bouillon cubes and enough water to cover. 4. Simmer 1 1/2 hours. 5. Add cumin, garlic powder, oregano, pepper and chili powder. 6. add salt to taste. 7. Cook another 30 minutes or until meat is tender. for extra flavor substitute beer for the water. you can control the heat by varying the amount of cayenne, chili powder and can add jalapeos if desired for more heat.