Old fashioned chili con carne, no beans, just the beef.
Living overseas, you don't get this unless it is made at home.
Beef cuts are different here, so this came from the section under the prime ribs, called "base cote." 6.5 kiols (a little over 14 pounds) trimmed and cubed, braised with 3 kinds of chilies - ancho, California and New Mexico, cumin and oregano, onions, garlic, tomato paste, salt and pepper. Rested overnight to marry all the flavors.