Method: Sauté chuck and onion till onions clear and meat has changed color. Add chicken bits and sprinkle on a little cumin. When heated through, add remaining ingredients and bring to a boil. Lower heat and simmer for 1 1/2 hours. Great served with a mug of ball-park beer.
Method: Sauté first 4 ingredients in oil till tender. Add meat and brown. Add remaining ingredients using only enough water to make it soupy. Bring to a boil, lower heat and simmer for 2 1/2 hours. Test for salt and simmer another 1/2 hour.
Method: Sauté meat in 2 tablespoons of oil for 8 minutes, stirring. Add salt, pepper, cumin and garlic. Add water to cover meat. Simmer 40 minutes. Rinse Ancho, Guajillo and New Mexico peppers. Split into halves, remove and discard stems and seeds. Blend peppers in electric blender or food processor. Add the Arbol chilies and 1 1/2 cups water and the garlic clove. Blend all briefly, and let stand 5 minutes. Blend again and let stand another 5 minutes. Blend to a uniform puree. heat 3 tablespoons oil in separate kettle and add puree. Cook, stirring often, about 10 minutes. Combine with meat mixture and simmer for 30 minutes. Add cooked pinto beans if desired.
Method: Sauté onions in oil. Add meat and sauté till it changes color. Add remaining ingredients except tequila. Bring to a boil, lower heat and simmer for two hours. When ready to serve, pour tequila over the top and light for effect!
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