beef is browned in some olive oil along with onion and garlic, used some magick combo spice powder/salt free seasoning stuff, added the russet potatos, both meat and potatoes cut approximately the same size, 3/4" or so. Heated the sauce separately and tasted before adding the meat (w/seasonings) and simmered the chili for at least forty/forty-five minutes. Ready to go and quick, find yourself a red chili sauce you like it's so easy. Red chile and cornbread, anybody? <<<     roasting green chiles at home...     >>>