Beef Green Chili Stew
1 pound ground beef
1 medium onion, diced small
4 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
3 medium potatoes, cut into 1” cubes
14.5 oz. diced tomatoes
16 oz. chopped green chilies
4 cups beef broth
In a large pot, cook beef until done, breaking it up as it cooks. Drain excess fat. Add onions and garlic. Cook until softened. Add remaining ingredients. Cook 30 to 40 minutes until potatoes are tender. Check for seasonings. Add cayenne pepper or red pepper flakes, if heat is desired.
Corny Cheesy Cornbread
2 eggs, beaten
1 cup frozen cream style corn, thawed
3/4 cup self-rising flour
1 cup self-rising cornmeal
1/2 cup bacon drippings or vegetable oil
1 cup sour cream
1 cup grated cheddar or jalapeño cheese
1/2 tsp. cayenne pepper, optional
3-4 oz. chopped green chilies, optional
1/4 cup bacon drippings or vegetable oil for seasoning skillet
Preheat oven to 375°. Generously season a 10-12” cast-iron skillet with 1/4 cup bacon drippings or vegetable oil. Preheat skillet in oven or on top of stove. In a large bowl, mix all ingredients together, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast-iron skillet. It should sizzle when poured in. Place skillet in preheated oven and bake until browned, about 30 minutes.
Note: frozen creamed corn is sold in frozen vegetable section of grocery stores. It is much better than canned.
