Spray cooking spray in large dutch oven, add onion and cook until soft and lightly browned. Add garlic, salt and beef cubes. Cook, stirring constantly, until beef loses its pink colour.

Strain chilies, reserving liquid and chilies. Stir 2 1/2 cups of chili liquid into beef. Add chili powder and cumin. Bring to boil. Reduce heat and simmer, uncovered, for 1hr. Medium-low heat.

Place soaked chilies and remaining liquid in blender. Cover and blend until smooth. Add mixture to beef and cook for 30 min, or until meat is tender.

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in pot. Add corn starch to thicken if desired.