Caldillo -- South Of The Border Stew - cooking recipe

Ingredients
    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)
Preparation
    Saute 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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