In large saucepan bring to boil beef, water, peppercorns, and the quartered onion. Reduce heat, cover, simmer 1.5 hours. until beef is very tender. Cool in broth. Drain, reserving 1/4 c broth. With 2 forks shred meat, set aside. in small bowl or dish mash garlic and salt to smooth paste. In large skillet saute chopped onion and garlic paste in oil until onion i tender. Add chili and a tomato, cook 4 min. Add meat and cumin, cook stirring constantly until heated through. Moisten with reserved broth if desired. Makes 2 cups.

-- SamPreston - 15 Mar 2009