Recipe - Frontier Stew

1 One half pound Ground beef
1 tablespoon Bacon drippings
1 md Onion; peeled and chopped
One fourth cup Green pepper; chopped
1 Clove garlic; minced, (or 1
tsp garlic powder)
One fourth cup Chopped celery
1 tablespoon Chili powder
One fourth teaspoon Sugar
Salt and pepper to taste
1 cn (16oz) whole tomatoes;
undrained
1 cn (16 oz) whole kernel corn;
undrained
1 cn (32 oz) Ranch Style beans;
undrained (see note)
6 md Potatoes; peeled and cubed
3 cup Water

This recipe is from Soups, Stews, and Casseroles Food Writers' Favorites

Brown beef in bacon drippings, separating meat with a fork as it cooks. Add
onion, green pepper, garlic and celery; cook until vegetables are soft. Add
chili powder, sugar, salt and pepper; mix well. Add tomatoes with liquid,
breaking them up with a knife. Add corn, beans, potaotes and water. Bring
to a boil, stirring well. Reduce heat. Cover and simmer until potatoes are
tender. Stir occasionally during cooking.

Note: Ranch Style beans are spicy pinto beans that are produced in Fort
Worth. If not available, use any brand of canned pinto beans, and if
desired, add chopped green chilies.

Posted to recipeludigest Volume 01 Number 462 by "lbrandau"
lbrandau@intrnet.net on Jan 6, 1998