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Prepare chilies by removing the stem and veins from pods. Place in a saucepan with toots covering with enough water to submerge completely. Boil for about 10 minutes and let rest for while you prepare stew meat. For a smoked flavor roast tomatoes until skin is blackened (if roasting tomatoes do not need to be boiled) and roast stemmed and deveined chilies until they darken and become aromatic.
Heat whole spices in a skillet until aroma comes off spice and grind them in a spice grinder.
Remove chili & tomatoes from saucepan and combine with garlic, onions, cloves, pepper, cumin, salt, into a blender and blend to a smooth puree. Add water to blender as needed to achieve a soupy consistency.
Beef Stew Meat
Brown the stem meat in a heavy sauce pan over medium to high heat. Reduce liquids until almost gone and add minced onions cooking until translucent. Add blended chili sauce through medium strainer. Bring to a boil and reduce to a simmer for 15 minutes. Salt & Pepper to taste.
Serve with rice beans and tortillas for a traditional Mexican meal
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