Deb's Caldillo (Mexican Ground Beef Stew) |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a tart and hearty stew with a southwestern flavor. I made it up after visiting a local Texas restaurant which declined to give me their recipe for the delicious stew I ate there. Although mine tastes similar to theirs, it is much more tart (which I like) and hot (which I love!) Check it out if you like something a bit different. You won't be disappointed. Ingredients:
1 -1 1/2 lb lean ground beef |
2 -4 tablespoons yellow onions, finely minced |
1 teaspoon garlic, crushed |
1 -2 tablespoon bacon grease (olive oil may be substituted) |
2 -4 tablespoons chicken broth |
1 (4 -7 ounce) can green chilies, chopped |
1 (10 ounce) can rotel tomatoes (or tomato and chili mix) |
1 (6 ounce) can tomato paste |
2 -3 potatoes, peeled and finely diced |
4 -6 tablespoons vinegar |
1 tablespoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon cumin |
1/4-1 cup water (added as needed during cooking) |
Directions:
1. In a deep pot, crumble and brown beef with onion, garlic, cumin, and bacon grease.
2. Add chicken broth, salt, pepper, and chili powder; mix together well.
3. Add all canned ingredients and stir well.
4. Stir in vinegar to desired tartness.
5. Add potatoes.
6. Simmer on medium low heat for about 1 hour or until potatoes are fork-tender.
7. Serve topped with grated cheese and jalapeños, with warm tortillas on the side.
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