Recipe by KS Farmwife
This came from a distant relative who used to have a Charlois ranch in New Mexico. Not too spicy-just plain good!
Top Review by WUVIE
A variation of this 1985 recipe appears on page 84 of "Benson & Hedges presents Recipes from America's Favorite Resorts". It is said to be featured on the menu at Rancho Encantado in New Mexico. The difference in the B & H recipe compared to this one, other than quantities of the ingredients, is that flour is not called for, but rather, the stew is simmered for one hour, which serves to reduce and thicken. Since I used "Better Than Bouillon" roasted beef base, the sugar was not necessary, but do stick to the 1 teaspoon for 1 cup, rather than heaping the base, or your stew may seem very salty. To avoid the beans becoming mushy in the hour called for, I simply added them in the last fifteen minutes. For our tastes, cilantro was the perfect garnish, and cheese was not necessary. Replacing the tomatoes with Rotel may be an interesting option, as well.
- 1 1⁄2-2 lbs ground beef
- 3 cloves chopped garlic
- 1 large onion, chopped
- 1 large potato, peeled & chopped in bite size pieces
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can Italian-style stewed tomatoes
- 3 (4 ounce) canschopped green chilies
- 6 -8 cups water (add to your own personal liking for thickness of soups)
- salt and pepper (keep tasting to adjust)
- In large pot brown meat with onion, drain.
- Add all other ingredients and stir well.
- Bring to a boil then simmer for 45 minutes to 1 hour (or until potato is fork tender).
- You must keep tasting this to get the salt and pepper right.
- Fabulous with cornbread!