1. Cut all of the veggies into small cubes.
  2. Remove chili seeds and boil chilis in a pot with 2 tomatoes for 10 minutes. When it is done, season with salt, pepper, oregano, garlic, a pinch of chicken buillon (optional). Blend together.
  3. In a seperate pan, cook meat until no longer red (5-10 min). After done, season with salt and pepper.
  4. In a small pan, fry potatoes until tender for about 8 minutes. Then, fry squash until tender for about 8 minutes.
  5. Boil carrots for 5 minutes.
  6. When the meat is done, add blended chili sauce and all the veggies together. let it cook together for 5 minutes.