2 lbs smoked pulled chopped beef chuck (see Ancho Rub for the rub recipe I used)
1 onion chopped
2-3 cloves garlic, crushed
1 green pepper
1 red pepper
1 poblano pepper
4 green chilis (anaheims)
1 stock chopped celery
28oz can diced tomatoes
3 fresh tomatoes diced
8 oz can tomatoe sauce
1 tsp beef boullion
2 tsp chicken boullion
1 tsp granulated garlic
2 Tbsp paprika
5 Tbsp Ancho powder
5 Tbsp chef's choice ground chilis
1 tsp coarse black pepper
1 tsp oregano
1 tsp cumin
fresh chopped cilantro leaves to taste
cayenne to taste
salt to taste
2 whole jalapenos, fork pierced

-roast, peel and chop bell peppers and chilis (except jalapenos), set aside
-lightly brown onions and garlic in a bit of oil
-throw the rest in, except for the beef and cilantro
-simmer an hour or two, give jalapenos a squeeze and discard, add cilantro, add beef, simmer another 30 minutes

this one is pretty hot but lots of flavor, avoid simmering more than a couple hours

This message has been edited. Last edited by: Shawn W,

found I like to simmer a few hours but add the meat in the last half hour or so ... if the cooked meat simmers in it too long it completely falls apart into tiny strands.