Red chili beef stew rolled into a fresh flour torilla. An Arizona favorite.
Boil the water in a 4 quart sauce pan. Remove the seeds and the stems from the red chili pods. When the water has come to a boil, remove from heat, add the red chili pods and cover for 30 minutes. Cut Chuck Steak into 1/2" cubes. Remove the seeds and veins from the jalepenos. Finely dice the onion and jalepenos. Coat the bottom of a large stock pot with oil and add meat, onion and jalepenos. Brown the meat over medium heat. Pour the chili pods and water into a blender. Add carlic, paprika, cumin, oregano and cinnamon and blend on high for 5-10 minutes, or until no large particles are detectable. Pour chili mixture over the browned meat and bring to a boil on high heat. Once mixture has come to a boil, reduce heat to low and simmer for 4-6 hours or until meat is tender. If desired, add a few fresh jalepenos on top of the chili as it stews. Add salt and pepper to taste. Heat tortillas over medium heat on a large griddle. Spoon desired amount of chili onto the tortilla and roll. Enjoy.