2 tablespoons olive oil

2 pounds sirloin cut in ¼-inch cubes

16 ounces chicken, beef or vegetable broth

1 (8-ounce) can Mexican tomato sauce

1 tablespoon onion powder

2 tablespoons granulated garlic powder

1 teaspoon pasilla chile powder

1 teaspoon white pepper

½ teaspoon salt

1 teaspoon ground black pepper

1 teaspoon light chili blend powder

4 tablespoons ancho chile powder

1 teaspoon garlic powder

1 teaspoon chimayo pepper

2 teaspoons ground cumin

1 tablespoon paprika

1 teaspoon fresh ground tellicherry black pepper

1 teaspoon chimayo pepper (or chile de arbol for more heat)

½ teaspoon garlic powder

½ teaspoon onion powder

2 teaspoons chili blend powder

1 teaspoon dried Mexican oregano

1½ teaspoons ground cumin

In cast-iron pot, heat olive oil over medium-high heat. Add beef and cook until browned. Season with salt and drain excess grease. Add tomato sauce and broth, then simmer for 1 hour.

Add all ingredients from Batch One, stir and simmer 35 minutes. Add Batch Two, then cook 20 minutes, stirring often. Add Batch Three and cook 10 minutes.

Let cool before storing in an airtight container in the refrigerator.

For a vegetarian version, in place of the beef use two 12-ounce packages of Quorn brand crumbles.

Serve with any or all of these: steamed white rice, pinto beans, corn chips, saltine crackers, cornbread, spaghetti, chopped onions, grated cheddar cheese, chopped fresh serrano or jalapeno peppers or with a fried egg on top.