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Chili Con Carne

2 lb Round steak, cut 1 1/2"pcs
3 md Tomatoes, diced
1 1/2 c Water
1 c Onion, chpd
2 cl Garlic, sm, crushed
1 ts Salt
1 1/2 c Tomato sauce
4 oz Cn chpd green chilies
1 tb Chili powder
1 tb Ground cumin


Combine meat, tomatoes, water, onoin, garlic, and salt in Dutch oven and bring to boil over high heat. Reduce heat, cover and simmer, adding water as necessarey so meat is always partially covered, until beef is tender enough to shred, about 2 hrs. Remove meat and shred by pressing with back of spoon. Return meat to pan. Add remaining ingreds, cover, simmer 30 mins stirring every 5 mins. Serve hot.


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