Green Chili Stew
Nov. 6th, 2017 07:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sandycombsWow, two food posts in one day!
Last week I decided every Monday during the fall and winter was going to be "soup" day at our house. This week's soup is actually a stew. I was introduced to this stew when Hubby worked at the Texas Instruments plant in Midland. When the plant cafeteria served it, Hubby would call me and if I could get there in time, I would eat lunch with him. If I wasn't fast enough the stew would be gone. It was that popular. 20 years ago, when TI closed the plant and transferred the employees here, the cafeteria shared the recipe with everyone who requested a copy. I always cut the ingredients in half and make it in my 6 quart crockpot. I also omit the jalapenos since Hubby and Mom don't like their food too spicy. Please forgive my poor quality photo. We were so anxious to get to the stew that I forgot to take a picture until after we ate.
2 1/2 lb. ground beef
3 medium onions, chopped
4 medium potatoes, diced
1 tbsp. salt
1 tbsp. garlic powder
1 tbsp. basil
1 tbsp. cumin
2 16 oz. cans diced tomatoes
2 7 oz. cans diced green chilies
1/4 lb. jalapenos, deveined, seeded and chopped
2 cups water
4 cans pinto beans
Drain juice from beans. Save juice and set beans aside. Brown meat, onion, and spices in a large Dutch oven. Add remaining ingredients, except beans, and simmer uncovered for 1 hour 10 minutes. Add beans and simmer for an additional 20 minutes. Serve with tortillas. Makes 15 servings.
Half recipe in Crockpot: Drain juice from beans. Save juice and set beans aside. Brown meat, onion, and spices in a large skillet or stock pot. Add all ingredients, except beans, to a 6 quart crock pot. Cook on low 6 hours. Add beans and cook an additional 1-3 hours. Makes 7-8 servings.
Note: If you find the stew too spicy, a dollop of sour cream will help cut the heat. Mom always uses some, even though I omit the jalapenos.
Last week I decided every Monday during the fall and winter was going to be "soup" day at our house. This week's soup is actually a stew. I was introduced to this stew when Hubby worked at the Texas Instruments plant in Midland. When the plant cafeteria served it, Hubby would call me and if I could get there in time, I would eat lunch with him. If I wasn't fast enough the stew would be gone. It was that popular. 20 years ago, when TI closed the plant and transferred the employees here, the cafeteria shared the recipe with everyone who requested a copy. I always cut the ingredients in half and make it in my 6 quart crockpot. I also omit the jalapenos since Hubby and Mom don't like their food too spicy. Please forgive my poor quality photo. We were so anxious to get to the stew that I forgot to take a picture until after we ate.
2 1/2 lb. ground beef
3 medium onions, chopped
4 medium potatoes, diced
1 tbsp. salt
1 tbsp. garlic powder
1 tbsp. basil
1 tbsp. cumin
2 16 oz. cans diced tomatoes
2 7 oz. cans diced green chilies
1/4 lb. jalapenos, deveined, seeded and chopped
2 cups water
4 cans pinto beans
Drain juice from beans. Save juice and set beans aside. Brown meat, onion, and spices in a large Dutch oven. Add remaining ingredients, except beans, and simmer uncovered for 1 hour 10 minutes. Add beans and simmer for an additional 20 minutes. Serve with tortillas. Makes 15 servings.
Half recipe in Crockpot: Drain juice from beans. Save juice and set beans aside. Brown meat, onion, and spices in a large skillet or stock pot. Add all ingredients, except beans, to a 6 quart crock pot. Cook on low 6 hours. Add beans and cook an additional 1-3 hours. Makes 7-8 servings.
Note: If you find the stew too spicy, a dollop of sour cream will help cut the heat. Mom always uses some, even though I omit the jalapenos.
