Deb's Caldillo (Mexican Ground Beef Stew)

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. 1

   In a deep pot, crumble and brown beef with onion, garlic, cumin, and bacon grease.

2. 2

   Add chicken broth, salt, pepper, and chili powder; mix together well.

3. 3

   Add all canned ingredients and stir well.

4. 4

   Stir in vinegar to desired tartness.

5. 5

   Add potatoes.

6. 6

   Simmer on medium low heat for about 1 hour or until potatoes are fork-tender.

7. 7

   Serve topped with grated cheese and jalapeños, with warm tortillas on the side.