Pueblo Green Chili

Brown Beef (2 lb) in 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.

Add Butter (2 Tbsp) stir until melted, then add All-Purpose Flour (3/4 cup) to meat and onions, stirring thoroughly.

Slowly add 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) , and 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.