Place the water in a large pot. Add the beef bones, shanks, bay leaves and salt. Bring to a boil. Reduce to a simmer and simmer for two hours. Skim the broth often to make a cleaner broth. Remove the bones and scoop out the bone marrow and mince it fine. Set aside. Chop up the meat into small pieces and add back to the broth. Remove the bay leaves and discard. Add two more cups of water to pot. Bring back to a boil and add the garlic, chilies, onions, carrots and potatoes. Cook until potatoes are tender.