Ingredients:
2 tablespoons cooking oil
2 lbs lean stew meat, cut into 1/2 inch pieces
2 medium onions, sliced
1 (10 ounce) cans Rotel Tomatoes ( I use the extra hot kind)
2 (15 ounce) cans pinto beans, rinsed and drained
2 (4 ounce) cans chopped green chilies
1 (10 1/2 ounce) cans condensed beef broth
1 tablespoon sugar
4 -5 garlic cloves, minced
1 -2 teaspoon ground cumin
1 green bell peppers, chopped
1 cup water
salt
shredded monterey jack cheese
Directions:
In a Dutch oven, heat oil; saute beef until browned on all sides.
Add remaining ingredients except for cheese.
Bring to a boil; lower heat and simmer for 1 1/2 hours or until meat it tender.
Ladle stew into individual serving bowls; top with cheese.
I usually serve this with corn bread.
Servings: 6-8
Time preparation: 20 min.
Time total: 110 min.