DEB'S CALDILLO (MEXICAN GROUND BEEF STEW)

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Deb's Caldillo (Mexican Ground Beef Stew) image

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.

Provided by Debra Thomas

Categories     Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 15

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)

Steps:

  • In a deep pot, crumble and brown beef with onion, garlic, cumin, and bacon grease.
  • Add chicken broth, salt, pepper, and chili powder; mix together well.
  • Add all canned ingredients and stir well.
  • Stir in vinegar to desired tartness.
  • Add potatoes.
  • Simmer on medium low heat for about 1 hour or until potatoes are fork-tender.
  • Serve topped with grated cheese and jalapeños, with warm tortillas on the side.

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