Ingredients:

6 green chili peppers
3 cups water, divided use
3 pounds chuck roast, diced
6 tablespoons shortening, divided use
1 onion, chopped
4 garlic cloves, crushed
1 1/2 tablespoons ground cumin
1 pound tomatoes, seeded and chopped
1 tablespoon baking cocoa
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon salt

Methods:

1. Heat a heavy skillet until hot. Toast green chili peppers on all sides, being careful not to burn, for 1 to 2 minutes. Cool and remove the seeds.
2. Combine the peppers with 1 cup water in a small saucepan bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Puree the water and chili peppers in a food processor.
3. In a large kettle, saute diced boneless chuck roast in 4 tablespoons shortening until browned; remove and set aside.
4. Heat 2 more tablespoons shortening in the kettle. Cook chopped onion and crushed garlic cloves over medium heat, stirring, until the onions are soft. Add cumin; cook, stirring, for 1 minute. Add the chuck roast, the chili puree, chopped tomatoes, unsweetened baking cocoa, bay leaf, oregano, and 2 cups water. Bring to a boil. Reduce the heat, and simmer, covered, stirring occasionally, for 2 hours. Add salt; simmer, uncovered, for another hour. Discard the bay leaf.