New Mexico Green Chili Stew

This came from a distant relative who used to have a Charlois ranch in New Mexico. Not too spicy-just plain good!

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 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) cans  chopped green chilies
• 6 -8  cups water (add to your own personal liking for thickness of soups)
•  salt and pepper (keep tasting to adjust)

Directions

1. In large pot brown meat with onion, drain.
2. Add all other ingredients and stir well.
3. Bring to a boil then simmer for 45 minutes to 1 hour (or until potato is fork tender).
4. You must keep tasting this to get the salt and pepper right.
5. Fabulous with cornbread!