Serves: 6
Total Calories: 66

2 pounds beef chuck roast, trimmed of fat, and cut into 1-inch chucks
2 small yellow onions, diced
4 cloves garlic, minced
2 jalapeño peppers, seeded and diced (more if you like it hot)
4 to 5 medium tomatoes, diced or 2 (15-oz) cans of stewed tomatoes, chopped
2 tablespoons vegetable oil or bacon drippings
1 teaspoon ground cumin
1 tablespoon mild chili powder
2 cups beef stock base, water or 2 bouillon cubes dissolved in 2 cups water

On your camp stove quickly brown the meat in the oil over fairly high heat in a 12-inch or Deep 12-inch Dutch oven. Add remaining ingredients and reduce the heat to low for fifteen minutes while you start your charcoal. Set the Dutch in the firepan over 6-8 briquets with 14-16 on top. Check the amount of liquid and add a little water if necessary. Stir occasionally and refresh your briquets in about 1-1 1/2 hours. Best if cooked for 3-4 hours. Serves 6-8.

Nutritional Facts:

Serves: 6
Total Calories: 66
Calories from Fat: 40

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Australian Beef-N-Brew
Bavarian Meat Marinade
Carne Adobada (Baked Meat)
Cee Dub's Back Country Pasta And Meatballs
Chuck's Texas BBQ In Three Acts
Conejo En Salsa (Rabit)
Czech Goulash
Dave's Eggplant Parmesan
Greco's Ham Hocks And Greens
Ham & Corn Casserole
Hungarian Sour Pork
Las Piedras Carne Guisada
Las Piedras Prime Rib
Layered Kraut And Pork
Lengua (Tongue)
New England Meat Pie Dutch Oven Style
Plebian Meatloaf
Polish Meat Balls With Sour Cream
Rack of Venison
Rinsrouladen
Shepherds' Pie
Speedy Sauerbraten
Stuffed Cabbage Rolls
Stuffed Venison Chops
Unrolled Cabbage Rolls