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Chili

3 pounds beef chuck or buffalo meat cut into small dice
2 tablespoons olive oil
2 onions, small dice
6 cloves garlic, minced
3 10-ounce cans diced tomatoes with green chiles
5 tablepoons chile powder
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
3 poblano peppers, chopped
juice of one small lime

Heat oil. Add the meat a handful at a time to hot oil. Brown in
batches.

Add onions and garlic. Saute until vegetables are translucent, then
add the canned tomatoes, chili powder, cumin and paprika.

Add water to barely cover, and simmer for 2 hours or until meat is
tender. Add poblanos for last 20 minutes of cooking. Stir in lime
juice before serving.

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