Instructions for Sauce

1. First, cut roast into 11/2” inch cubes
2. Using at least a 6 quart dutch oven, heat chicken broth to simmering.
3. Remove and discard tops of peppers.
4. Shake out the seeds and discard.  The seeds are where the heat is.  It is okay to leave some seeds if you like some heat.
5. Tear peppers into strips.
6. Add torn peppers to chicken broth and turn off heat.
7. Cover this mixture with a lid.
8. Allow this pepper broth to sit for approximately 30 minutes.
9. While mixtures is sitting, whisk together flour, salt, pepper, and onion powder.
10. Sprinkle this flour mixture over the roast cubes and toss to coat.
11. Remove chicken broth mixture from dutch oven and pour the mixture into a blender or food processor.
12. Next, puree the peppers in the food processor or blender.
13. Drain this sauce through a sieve and into a bowl.  Discard the solids that remain in the sieve.

Instructions for Beef

1. Add 4 T olive oil and 1 T butter to the dutch oven and melt butter.
2. Once the butter and oil are hot, brown beef.  You will need to brown the beef in batches to prevent overcrowding.
3. Place browned beef on a plate, including any juices.
4. After you have browned all the beef, add 1 reserved tablespoon olive oil to the pot.
5. Next, add onions and sauté until translucent.
6. Add reserved 1/4 cup of broth and deglaze dutch oven.
7. Add garlic and sauté approximately 30 seconds.
8. Then add the cumin and chili powder and stir.
9. Place beef back into dutch oven with onion and garlic mixture. 
10. Add strained sauce to beef mixture.
11. Stir to coat beef.
12. Bring beef to boil, then reduce to low and simmer (partially covered) for 45 minutes.
13. Taste sauce and add additional salt and pepper if necessary.
14. Preheat oven to 275 degrees Fahrenheit.
15. Place covered dutch oven on center rack.
16. Allow to cook for an additional 2 hours.