Santa Cruz Chili con Carne
(Use the recipe when making tamales)
 
4 lbs beef, cubed
2 quarts water
1 Tbs. salt
2 Tbs. shortening
3 Tbs. flour
2 cups Santa Cruz Chili Paste
1/2 tsp granulated garlic
1/2 Tbs. oregano
1/4 tsp cumin seeds, ground
2 cups meat broth
Place meat and water in large kettle with salt. Cover and bring to a boil. Reduce heat and simmer until meat is tender, about 3 hours. Remove meat from broth and set meat and broth aside to cool. When meat is cool, shred and save 2 cups of broth. Heat shortening in a large pan, add flour and brown lightly. Add chili paste, spices and meat broth. Simmer for 10 minutes, stirring occasionally. Add shredded meat and simmer for 30 minutes.