RED CHILI MEAT
By Lisa Ott

2 c. water
2 lb. boneless roast
2 t. salt
Put roast, water and salt in a tightly covered roasting pan. Cook at 350° for 3-4 hours until meat is fall apart tender (will easily shred with a fork.) After meat is cooked you will need:
¼ c. oil
6 cloves garlic (chopped or crushed)
2 T flour
½ cup chili powder
Sauté garlic, flour and chili powder in oil on medium heat for about 5 minutes stirring with wire whisk. Pour in broth from roast while still stirring with whisk, continue cooking and stirring on medium heat until thickened. Then add shredded roast meat and stir. Optional: Put in a few onions. Serve with warm flour tortillas.