Ingredients:

20 Anahiem green chili peppers
5 cups water, divided use
1 teaspoon vegetable oil
4 pounds round steak, diced
1 onion, chopped
5 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 1/4 cups tomato sauce
2 1/2 tablespoons all-purpose flour

Methods:

1. Remove the stems and seeds from green chili peppers. Wash and place in a large kettle with 4 cups water. Bring to a boil and simmer until tender, about 15 minutes drain. Place the peppers in a food processor and puree; set aside.
2. Heat oil in the kettle and brown diced round steak. Add chopped onion and crushed garlic cloves cook over medium-low heat for 10 minutes. Add oregano, cumin, salt, and pepper. Add the chili pepper puree, tomato sauce, and 3/4 cup water. Bring to a boil, reduce the heat, and simmer for 3 to 4 hours, adding more water if needed.
3. Just before serving dissolve flour in 1/4 cup water. Stir into the chili and cook until thick, about 5 minutes.