2 C Pinto or red kidney beans	3 lbs beef chuck roast in 1/2" cubes
8 California chile prppers	1 tsp dried oregano
1/2 tsp ground cumin	1 can whole tomatoes, undrained, chopped
3 cloves garlic, chopped	2 tsp salt
2 tbs veg. oil	1 lg. onion, chopped
2 C beef broth

If using fresh beans, cook as described under "VEGETABLES" category. Drain canned beans before using. Place meat in large saucepan. Cover with water and Bring to boil. Reduce to simmer and cook 1/2 hour or until tender. Let cool. Remove from pan, reserving broth. Chop or shred meat. Toast chilies, avoid burning. Remove and discard stems and seeds. Crumble into blender, add oregano and cumin. Blend in blender to a fine powder, add tomatoes, salt and garlic. Blend on low to produce a smooth consistency. In a large saucepan, saute onions in oil until soft. Add chile pepper blend. Cook over high heat for 2 or 3 minutes. Add meat and reserved broth. bring to boil, reduce to simmer, cook for 45 minutes. Serve with crushed peppers, chopped onions abd grated cheese for garnishes.

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