You might want to wait until halfway through the cooking to add the pequin or cayenne, and then do so a little at a time.
3 to 3 1/2 pounds beef chuck or rump roast
4 Tbsp vegetable oil (optional)
2 onions, diced
3 garlic cloves, finely chopped
1 green pepper, diced
2 tsp salt
1/2 tsp ground black pepper
1 can (16 ounces) tomato puree or 1 can (3 pound) tomatoes packed in puree
1 can (4 ounces) diced green chiles
3 Tbsp mild red chili powder or sweet paprika (Hungarian or Spanish)
1 Tbsp hot red chili powder
4 Tbsp cumin, approximately
1 tsp oregano
1 tsp thyme
1/2 tsp (adjust to taste) pequin quebrado chili pepper or cayenne
1/2 cup dry red wine
Trim the visible fat from the beef. Dice the fat and put it in a skillet or deep casserole to melt. Meanwhile, dice, chop or coarsely grind the meat and set aside.
When the fat has melted, discard the browned bits and any solids. Measure 4 tablespoons of fat and save the rest for another purpose. Instead of the beef fat, you can use 4 tablespoons vegetable oil.
Lightly brown the onions, garlic and green pepper in the fat. If using a skillet, transfer the mixture to a 6-quart pot.
Brown the beef on its own fat (or the vegetable oil). Drain the fat and add it to the pot.
Add the remaining ingredients to the pot. If using canned tomatoes, chop the tomatoes roughly before adding them, along with the puree. Stir the mixture well. Let it simmer, covered, for 3 hours, stirring the mixture occasionally. Taste for seasoning.
Serves 12.
