Deb's Caldillo (Mexican Ground Beef Stew)

Debra Thomas's Note:

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 1 -1 ½ 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
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon cumin
• ¼-1 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.

Reviews

[Clifford Boren]

A dash or two of wine sharpens the flavor.

[Mark H.]

We enjoyed this recipe, though I substituted coarse-ground beef (known as chili meat here in Texas) and added heat to my portions with jalapenos. It doesn't replace a good bowl of Texas Red chili (which like this recipe, has NO beans) , but it is a good change of pace. I recommend it.

[ShellyBeanserie]

Simple, very good flavor. Impressed my husband.