Chili Verde (pot roast)

left over roast beef and gravy
1 medium green pepper, seeded and chopped
1 large clove garlic, pressed
2 large cans tomatoes (1 lb. 12 oz)
7 oz. chopped green chiles
1/2 tsp sugar
1/4 tsp cayenne chili powder
2 tsp ground cumin
lime squeezed
3 jalapenos

Cook green pepper in oil, add garlic. Blend canned tomatoes with hand blender. Combine with everything but meat and gravy, peppers and garlic.

Bring to a boil, then reduce heat and simmer, then add rest of ingredients and cook until desired thickness.

Use canned beef if roast is not enough. Add salt to taste. 6-8 servings.