1 c  Oil,cooking
3 lb Beef round,coarse grind
3 lb Beef chuck,coarse grind
Peppercorns,whole black
12 tb Red chile,mild,ground
6 tb Cumin
6    Garlic cloves
2    Onions
Water
6    Red chiles
3/4 c  Chile caribe
1 tb Oregano,dried,pref. Mexican
2 tb Paprika
2 tb Cider vinegar
3 c  Beef broth
4 oz Diced green chiles
4 oz Stewed tomatoes
1 ts Hot pepper sauce,liquid
2 tb Corn flour(masa harina)

1. Melt the suet or heat the cooking oil in a large heavy pot over
medium-high heat. Add the meat and the black pepper to taste, to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the
meat is evenly browned.~ 2. Stir in the ground chile, cumin, garlic, and
onions. Add a small amount of water to barely cover. Bring to a boil, then
lower the heat and simmer, uncovered, for 30 to 45 minutes, adding water as
necessary.~ 3. Stir the crushed red chiles into the meat mixture. Brew the
oregano like tea in 1/2 cup warm beer (room temperate). Strain the
oregano-beer “tea” and stir the liquid into the pot. Discard the oregano.
Stir in the paprika, vinegar, 2 cups of beef broth, diced chiles, tomatoes,
and hot pepper sauce. Simmer, uncovered, for 30 to 45 minutes longer. Stir
often.~ 4. Dissolve the masa flour in the remaining 1 cup of broth. Stir it
into the pot and simmer, uncovered, 1/2 longer.~