Mexican Stew

• 3 lbs boneless lean beef, cut into 1 inch cubes
• 12 cup onion, chopped
• 3 tablespoons bacon drippings
• 1 (28 ounce) can whole tomatoes, undrained and chopped
• 1 (4 ounce) can whole green chilies, drained
• 12 cup beef broth
• 12 cup chicken broth
• 2 teaspoons garlic salt
• 2 teaspoons pepper
• 1 teaspoon ground cumin
• 12 cup frozen corn
• 1 potato, cubed
• 1 large carrot, sliced

1. Brown beef and onion in bacon drippings in a Dutch oven.
2. Place all ingredients in a crock pot and cook on low 8 to 10 hours.
3. Alternatively, after browning.
4. Add next 7 ingredients, and bring to a boil.
5. Cover and reduce heat; simmer 1 hour.
6. Add vegetables; cover and simmer 30 minutes until tender.

lean beef, onion, bacon, tomatoes, green chilies, beef broth, chicken broth, garlic salt, pepper, ground cumin, corn, potato, carrot

Taken from www.food.com/recipe/mexican-stew-267686 (may not work)