<<Disclaimer: Verify this information before applying it to your situation.>> >If noone responds within 48 hours I am going to drop two feet of pure >white Canadian snow along the Mexican-U.S. border No! No! Please, no snow. OK, here's how my Mexican daughter-in-law makes chile con carne. Take a pretty big beef roast, (cheap is ok) trim the fat, and put it in the crock pot on low for all day. When you get home, take the meat out and dice it, discarding bones and fat. Skim the fat off the juice in the crock pot. Add the meat, diced, to the pot. Add about 1/3 cup pure *hot* New Mexican chile powder. (Less if you are wimpy). Add enough water to get the texture you want. Add some pure garlic powder (not garlic salt), 1 teaspoon oregano, 1 teaspoon cumin. Add salt if you want. Cook a while longer, at least 1/2 hour. You can speed up this last cooking by putting it in a pot and simmering on the stove. Great in burritos, tostados, and so on. I can't eat it, but everyone else loves it! She gets the chile from her chile farmer dad - I don't know about your supply - probably the trickiest part. Marilyn Gioannini Author of "The Complete Food Allergy Cookbook" Las Cruces, New Mexico