Remove seed snd stems from chilies. Coarsely chop chilies. Put in bowl and
cover with boiling beef broth. Let steep for 30 min
Spray cooking spray in large dutch oven, add onion and cook until soft and lightly
browned. Add garlic, salt and beef cubes. Cook, stirring constantly, until
beef loses its pink colour.
Strain chilies, reserving liquid and chilies. Stir 2 1/2 cups of chili
liquid into beef. Add chili powder and cumin. Bring to boil. Reduce heat and
simmer, uncovered, for 1hr. Medium-low heat.
Place soaked chilies and remaining liquid in blender. Cover and blend
until smooth. Add mixture to beef and cook for 30 min, or until meat is tender.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in pot. Add corn starch to thicken if desired.