New Mexico Chili Stew

If you love tortillas and Mexican flavor with a twist, this is the dish for you!

The beef, with onions and beans and potatoes mixed together with the spicy green new mexico chili adds such an amazing gastronomic satisfaction, you will not regret.

What makes this even more exciting, that it is a pretty quick dish to prepare.

It’s a win win and I promise everybody in the family will ask for seconds!

Ingredients:

-   Beef flap meat – 2 larger pieces

-   2 cans of organic pinto beans

-   1 onion

-   Garlic – 3 cloves

-   Pepper

-   Salt

-   4 large potatoes

-   New Mexico Chili – spicy

Instructions:

-   Peel and cut up potatoes into small pieces and put them in a bowl

-   Put 2 tbsp. of grapeseed oil over the potatoes, with salt and pepper and mix it up

-   Heat oven with skillet inside to 350

-   Once it reaches the temperature add in the potatoes and spread them out in skillet

-   Cook them 10 minutes then stir and other 10 minutes until it’s browned

-   On stove in a large frying pan on high heat add in your fine cut up onion

-   Sautee this until it’s browned and add in your cut up beef

-   Sautee these together for few minutes then add in the cut-up New Mexico Chili – 2 larger pieces cut up in small pieces

-   Add salt and ground black pepper

-   Add in the beans, stir it and cook it for another 5-10  minutes

-   Take out the potatoes from the oven and add them to the stew and cook them for another 5-10 minutes

-   Serve with a toasted tortilla

Delicious! Bon Appetit!