Mona's Havana Red Chile Slightly Paraphrased

• 2 lbs lean pot roast beef
• 2 tablespoons extra virgin olive oil
• 2 onions
• 1 cup celery
• 1 tablespoon garlic
• 2 (4 ounce) cans diced green chilies
• 1 (16 ounce) can whole tomatoes
• 3 tablespoons chili powder
• 2 tablespoons crushed red pepper flakes
• 1 tablespoon cumin
• 1 teaspoon oregano

1. Chop onions and celery, finely mince garlic.
2. Cut beef into smallish cubes, removing all visible fat from meat.
3. Brown beef in olive oil, add onions and celery, saute until soft.
4. Add garlic during the last minute or two.
5. Add remaining ingredients and cover with enough water to cover, (or substitute beef broth, beer as noted above).
6. Stovetop: Simmer 2-3 hours, adding liquid as necessary.
7. Slow Cooker: Simmer 6-8 hours or more, adding liquid as necessary.

lean pot roast, extra virgin olive oil, onions, celery, garlic, green chilies, tomatoes, chili powder, red pepper, cumin, oregano

Taken from www.food.com/recipe/monas-havana-red-chile-slightly-paraphrased-349228 (may not work)