CALDILLO -- SOUTH OF THE BORDER STEW

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Caldillo -- South of the Border Stew image

This is a nice stew; make it as spicy as you like by adding or reducing the amounts of chili peppers. I happen to be fond of Ancho Chili Peppers. Please feel free to substitute your own favorites! Serve with your choice of tortillas

Provided by Chef Michael Callah

Categories     Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb beef, cubed (Chuck roast works well)
1/2 cup onion, diced
bacon drippings
1 cup tomatoes, seeded & diced
1/2 cup ancho chili, roasted skinned, seeds removed
2 cups beef stock
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic, minced
2 teaspoons ground cumin
1 lb potato, cubed
1 cup carrot (diced)

Steps:

  • Sauté the beef and onions in the bacon drippings.
  • Add tomatoes, sliced green chilies, stocks and seasonings.
  • Cook over low heat until meat is tender (about two hours).
  • Add cubed potatoes and carrots during last 30 minutes.

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