3 onions, chopped
1 tablespoon vegetable oil
1 small head cabbage, chopped
1 small yellow squash, chopped
1 (14 ounce) can tomato paste
1 (6 ounce) can diced green chile peppers
1 (15 ounce) can chicken broth
1 cup water
1 (6 ounce) can tomato paste
1 (14 ounce) can diced tomatoes with green chile peppers, drained
1 pound beef chuck roast
1 small onion, chopped
3 cloves garlic, crushed
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried marjoram
1 teaspoon dried thyme, crushed
1/4 cup water
2 tablespoons chili powder
1 teaspoon dried oregano
1/4 teaspoon dried basil, crushed
3 cups milk
8 (6 ounce) cans tomato paste
Place the onions, oil, and cabbage in a large mixing bowl. Stir into the cabbage and onion mixture; cover, and refrigerate to marinate.
Remove meat from the marinade, cut into quarters, and place in a steamer over medium heat. With the meat removed, place the squash, bell pepper, chicken broth, and water. Stir, and bring to a boil. Stirring constantly, cook until tender, about 15 minutes.
Add tomato paste, tomato paste, tomatoes with chiles, beef chuck roast, onion, garlic, salt, oregano, basil, oregano, basil, rosemary, sage, marjoram, marjoram and thyme to a medium saucepan.
Bring sauce and tomatoes to a boil. Reduce heat and continue cooking 20 minutes.
Stir chili powder, oregano, basil, oregano, basil, rosemary, sage, marjoram, marjoram and thyme into the saucepan and stir in the milk, returning the mixture to a thick sauce.