Yield: 10 servings
|1 large||Green pepper, diced|
|3 cans||Peeled little potatoes cut|
|1 large||Onion, diced|
|5||Stalks celery, diced|
|5 cloves||Garlic minced|
|3 pounds||Ground beef|
|1 can||Large(#5)stewed tomatoes|
|3 cans||Red kidney beans In half|
|1 can||Yellow corn niblets|
|1 tablespoon||Chili powder or more|
|Salt to taste|
|Pepper to taste|
|3 cans||Asparagus spears|
In a large skillet saute green pepper; onion; celery and garlic.
Saute until celery is tender then add ground beef and brown.
In a huge kettle add the tomatoes, beans, potatoes, corn, chili powder, salt and pepper and bring to a boil. Be sure to use the juice from the canned vegetables and rinse the corn out or it will need extra water.
When it starts to boil add the meat mixture and bring back to a boil.
Lower to a simmer about 35 to 45 minutes. Add the asparagus and juice into the kettle and heat to a simmer and enjoy.
Might want to add more chili pepper according to your taste.
P.S. Do not boil after you add the asparagus.
Note: I used 1 tablespoon of chili powder and 1 teaspoon of salt and pepper The stew was very good but considerably under spiced. Next time try doubling the spices.
Submitted By JOSEPH VANICEK On 10-21-94