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) cans green chilies, chopped
1 (10 ounce) cans Rotel Tomatoes ( or tomato and chili mix)
1 (6 ounce) cans 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:
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 jalapenos, with warm tortillas on the side.
Servings: 4-6
Time preparation: 5 min.
Time total: 65 min.