It is the citrus that makes this different and interesting.

Ingredients:

• 4 pound beef  (orig recipe says 1 #)
• 1 onion (about 1/2 lb.), chopped
• 1 stalk celery (about 2 oz.), thinly sliced
• 2 tsp dried oregano leaves
• 1 tsp ground cumin
• 1/4 to 3/4 teaspoon hot chili flakes
• 1 can (8 oz.) crushed tomato (in place of tomato sauce)
• 1 Tab Worcestershire
• 1 green bell pepper (about 1/2 lb.), stemmed, seeded, and diced (used a roasted pepper instead)
• 2 fresh jalapeño chilies (about 1 1/2 oz. total), stemmed, seeded, and diced  (2 tsp  Adobo chili paste)
• 1/2 c dry red wine
• 1 lime+orange juice to make 1/2 c (in place of water)
• 2 Tab tequila (optional)
• (deleted – 1/2 ounce mexican chocolate with cinnamon (or semisweet chocolate with 1/4 teaspoon ground cinnamon), finely chopped)
• garlic salt

Directions:

1. Trim an discard all bone, fat and gristle from beef.
2. Cut meat into 1″x 2″ pieces
3. Put meat in 4 -5 quart pan with 1 c water, onion, celery, oregano, cumin, 1/4 tsp chili flakes.
4. Cover and bring to a boil.
5.  Redue to low and simmer 20 minutes.
6.  Remove lid and boil on high uncovered until pan is dry and meat browned, stirring often, about 25 minutes
7. Add lime juice and enough orange juice to make 1/2 c.
8. Stir until dry again, about 4 minutes.
9. Add tomatoes, Worcestershire, peppers, 2 c water.
10. Simmer until tender about 2 hours.
11. Stir in tequila, wine.
12. Season with remaining pepper flakes to taste.

Servings: 4?

Source: SparkRecipes as “adjusted” by MLK