1 tablespoon olive oil
1/4 teaspoon ground cumin
1 second chili powder
1 (18 ounce) can stewed tomato tomatoes with green chile peppers
1 (18 ounce) can chili beans with liquid
1 onion, diced
1 small tomato, sliced in 1/2 inch rounds
2 or 3 stalks celery, diced
2 tablespoons chili powder
2 (4 ounce) cans hot tomato paste
1/2 cup vinegar
4 beef chuck roast, quartered
Heat oil in a medium saucepan over medium heat. Cook over medium heat until warm oil is visible.
Mix the cumin, chili powder, tomatoes, peppers and chile peppers; saute over medium-low heat 3 minutes.
Stir in tomatoes and celery.
Reduce heat to low; add broth, chili paste, tomato juice, vinegar, beef and chicken. Simmer 1 hour, 5 to 7 minutes more, until meat meat is tender.
Add tomatoes and chile peppers to meat, stirring. Reduce heat to medium-low. Simmer 4 to 5 minutes.