The ingredients:

2 tbsps. olive oil or butter 4 lbs. of beef sirloin or tenderloin, course chili ground (your butcher can do this) 1 6-oz. can of tomato paste 2 cups each of water and tomato juice 3 medium onions, coursely chopped 1 green bell pepper cored and seeded, minced 4 large cloves of garlic, finely chopped 3 tbsps. of ground red hot chile 1 tbsp. of dried oregano (preferably Mexican) 1/2 tsp. of dried basil 1 tbsp. of comino seed or ground cumin salt and pepper to taste....ground dried red chilies optional

1) Heat the oil or butter in a heavy 4-quart pot or kettle over medium heat. Add the meat to the pot. Break up any lumps with a fork or spatula and cook, stirring occasionally, until the meat is evenly browned.

2) Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2-3 hours. Stir occasionally and add more water if necessary. Taste and adjust your seasonings.