Mexican Bacon Stew
Submitted by: Gamma's
Ground beef and pieces of bacon are combined with tomatoes, corn, canned beans, onion and bell peppers, and flavored with honey and vinegar to make this stew.
Ingredients
- 1 Lb. bacon, cut into 2-inch pieces
- 3 Lb. ground chuck
- 1 Large can whole tomatoes,cut up
- 1 can sweet corn niblets
- 2 cans dark red kidney beans
- 1 can great northern beans
- 1 can peas*
- 1 each red & yellow bell pepper, chopped into bite size pieces
- 2 sweet onions, chopped
- 2 Tbsp. cumin
- 1 t. salt
- 1 t. ground black pepper
- 1 t. cayene pepper (or to taste)
- 1/2 cup honey
- 1/3 cup apple cider vinegar
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Method
Brown ground chuck and bacon together in large stock pot over high heat. Do not drain off grease. When meat is almost done add in chopped onion and bell peppers. Reduce heat to medium high and cook till vegetables are limp. Add all canned beans, corn and tomatoes (with their liquids) to meat mixture. Add honey, vinegar and all spices. Stir to combine. Cover and simmer for 1-2 hours till flavors blend.
Notes: *I use pink eye purple hull peas. This is great served with Mexican cornbread! It's an unusual, spicy stew that is great to warm you from the inside-out on cold days.
Number of Servings: 8-10
Submitted by: Gamma's ( See all of Gamma's Recipes )
