- 2 lbs ground beef
- 16 oz beef broth
- 2–3 lb chuck roast, shredded
- 1 yellow onion, chopped
- 16 oz tomato sauce
- 1 can green chilis
- 1–2 t flour
- Salt and pepper, to taste
- Chili powder, to taste
- Slow cook chuck roast. Shred.
- Cook ground beef and onion. Season to taste with salt, pepper, and chili powder.
- Add flour and cook down to remove flour flavor. This is to make a roux.
- Add beef broth and tomato sauce.
- Bring to boil, reduce heat, and let thicken.
- Add shredded beef.