Pat dry:
3 pounds boneless beef chuck, trimmed and cut into ½-inch cubes
Season with:
1 to 2 teaspoons salt
Heat in a large skillet over medium- high heat:
2 tablespoons olive oil
Add:
2 cups chopped onions
10 garlic cloves chopped
2 to 6 jalapeno peppers, seeded and minced
½ teaspoon salt
Cook, stirring often, until the vegetables are softened, 6 to 8 minutes. Add the meat and brown,
Pouring off excess fat, if desired. Stir in:
½ cup chili powder
One 28- ounce can whole tomatoes, with their juice
1 tablespoon red wine vinegar
4 cups water
Cook for two minutes.
Breaking the tomatoes with the back of a spoon. Season to taste with:
Salt
Simmer, uncovered stirring occasionally, until the meat is tender and the sauce is reduced and thickened, about 1 ½ to 2 hours.
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