Deb's Caldillo (Mexican Ground Beef Stew)

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.

• Ready In: 1 hr 5 mins
• Serves: 4-6

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.