Beef (2 lb)
Canola Oil (3 Tbsp)
in 2-3 batches. I do it in batches to get a better brown, and thus better drippings for the broth. As each batch browns, remove it into a large stock pot.
When the last batch of meat is lightly browned, add
Onions (2 cups)
and brown a little more.
Butter (2 Tbsp)
stir until melted, then add
All-Purpose Flour (3/4 cup)
to meat and onions, stirring thoroughly.
Chicken Broth (5 cups)
broth to mixture, stirring as you add, and mixing well with flour. Allow to simmer in the broth until the drippings have come off the bottom and into the broth, and it is slightly thickening.
Pour into the large stock pot and add
Green Chili Pepper (2 cups)
Tomatoes (2 cups)
Water (5 cups)
Salt (to taste)
Ground Black Pepper (to taste)
. Simmer approximately one hour.
Serve in bowls topped with cheese and warmed tortillas on the side; or over burritos, enchiladas, tortilla chips, rice or beans.