Green Chili Stew

Author

Unknown

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Recipe

Measurements	Ingredients
1 1/2 pounds	Cubed Stew Meat (Chuck, Sirloin, or Beef)
1 cup	Chopped Onion
3 cloves	Garlic, chopped
1 tablespoon	Flour
4 cups	Water
4	Beef Bouillon Cubes
1 (10 ounce) can	Tomatoes and Green Chiles (e.g., Ro-Tel)
1 1/2 cups	Medium Hot Red Chili, chopped
1/2 teaspoon	Ground Cumin
1/2 teaspoon	Ground Oregano
1/4 to 1/2 teaspoon	Brown Sugar
To Taste	Salt
2 large or 3 medium	Potatoes, peeled and cubed

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Instructions

1. In a large pot or Dutch oven, brown the beef, onion, and garlic in a tablespoon of oil.
2. Add the flour and continue to brown.
3. Add the water, bouillon cubes, and all other ingredients except for the potatoes.
4. Simmer on the stove on low, or transfer everything to a high-setting crockpot for 2 hours.
5. Before adding the potatoes, precook them until they are tender but still hold their shape.
6. Add the cooked potatoes to the stew.
7. Continue to cook until the meat is tender.

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Note

This recipe won first place at the Fair on September 16th, 1996. The author advises to always scrape the browned particles from the bottom of the pan and cook them in the stew for extra flavor. They also note that you can use less cumin if you prefer, and to use garlic salt only if more salt is needed at the end.

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