Title: Pueblo fire
 Categories: Native, Soups, Beef
      Yield: 6 servings
 
     10    Red chili pods
      1 tb Oil
      3 c  Water
    1/4 c  Barbecue sauce
    1/2 lb Round steak, cut into small
           -pieces
      1 ts Garlic salt
 
  Remove stems and shake out seeds from chili pods; rinse in cold
  water. Tear pods into pieces; place in blender with water.  Blend
  until smooth. Brown meat in oil.  Add chili pod mixture, barbecue
  sauce and garlic salt. Cook over low heat for one hour.  Serve as
  soup with a casserole or beforehand.
  
  Makes 6 servings of 1/3 cup:  small servings are practical for this
  soup.
  
  Posted by Pat Stockett. Courtesy of Fred Peters.