Chili Colorado

1 - 1 1/2 lb. London Broil (Cubed)
28 oz Can Red Enchilada Sauce
14 1/2 oz. can Beef Broth
1 Tbs. Chili Powder (to taste)

Steamed Rice
or
1 1/2 C. Grated Cheese
Flour Tortillas

Dice London Broil. In large stock pot combine enchilada sauce, beef broth and chili powder. Add London Broil and bring to a boil. Cover and simmer at least 45 minutes. The longer you simmer the meat....the more tender it is. Stir occasionally. Serve over a bed of steamed rice on warm flour tortilla topped with cheese.