Instructions: Preferably using a black iron skillet or saucepan, brown the meat for 3 to 4 minutes, until its slightly gray (no oil is necessary), then drain the fat. Add all the seasonings, the onion, and pepper, and saute for 2 minutes.

Add the tomatoes and water, and simmer uncovered until tender, approximately 1 hour or more, until the meat reaches the desired tenderness

(the longer you cook it, the more tender it gets; the choice is yours).

More water may be added if needed. Adjust the salt and chili powder to your taste.

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