In a large sauce pot, make beef stock by dissolving all beef base in 1 quart water.

Place stock over medium to high flame.

Add pepper, garlic salt, salt and diced onions to the stock. Bring mixture to simmer. Allow to simmer long enough for onions to soften, about 12 minutes. Onions may be slightly crunchy in center.

After onions have softened, add green chiles. This will bring temperature down - bring stock back to simmer, stirring with slotted spoon.

In a bowl, combine 1/2 cup water and corn starch. Whisk until smooth and all cornstarch is dissolved.

Add the cornstarch mixture to the hot and simmering stock. Slowly stir in cornstarch mixture with slotted spoon.

After adding cornstarch mixture, allow sauce to continue to simmer an additional 8 to 10 minutes, stirring occasionally. The sauce will be gaining more body at this time.

Remove from heat and allow to cool.

Store in a tightly sealed container, in the refrigerator, until ready to serve.