Karen's Kitchen

INGREDIENTS:

1 Medium Size Roast
10 Large Green Chiles
1 Large White Onion
1 Medium Can Whole Stewed Tomatoes
Garlic Salt
A Pinch of Comino
2-4 cups Beef Gravy
Roast green chiles over grill until all skin is almost black (you are not burning it - don't worry)

Soak roasted green chiles (submerged) in bowl of cold water for ten minutes. Peel skin off.

Dice chili into small, small pieces or mash them up.

Cut up meat into bite size pieces.

Sautee meat with white onion about 10 minutes or just barely brown. Add tomatoes, garlic salt, Comino and gravy and simmer about 1/2 hour.

Submitted by: Doug from Illinois