Red Chile Con Carne - cooking recipe

Ingredients

4 lbs roast (any kind is fine)
2 tablespoons canola oil
1 medium onion, chopped
3 tablespoons chili powder
1/2 tablespoon cumin
1 teaspoon garlic powder
1 (8 ounce) can Mexican tomato sauce (El Pato brand)
8 ounces beef broth
8 ounces chili paste
salt and pepper
hot sauce (I use Tapatio brand)
2 (4 ounce) cans diced green chilies

Preparation

Trim the meat of any visible fat and season with salt and pepper.
Heat oil in a large skillet over medium-high heat. Place roast in the skillet and brown quickly on all sides. (This step can be skipped if cooking from frozen, or if you're short on time.).
Transfer the meat to a crockpot and add all of the remaining ingredients except for the green chilies and hot sauce.
Cook on low for 8 hours.
One hour before done, shred the roast with a fork and stir in the green chiles and hot sauce to taste.
Serve with grated cheddar cheese in a warmed tortilla.