1/2 cup chili powder
2 tablespoons vegetable oil
2 cups chili beans
2/3 cup water
1 cup boiling water
2 pounds lean beef roast
1/4 cup chopped onion
1 teaspoon tomato paste
1/2 teaspoon garlic powder
1 teaspoon dried basil
2 (1 ounce) jalapeno peppers, seeded and chopped
1/2 teaspoon dried oregano
1 tablespoon cold water
1 tablespoon chopped fresh parsley
Melt the chili powder, oil, beans, water and 1 cup boiling water in a blender or food processor. Process until smooth. Drain the chili powder.
Combine beef roast, onion, tomato paste, garlic powder, basil, jalapenos, oregano and cold water in a shallow baking dish. Sprinkle with parsley.
Cover and refrigerate overnight.
Cold chicken breasts with foil and let rest in refrigerator for 20 to 30 minutes.