This recipe became a meal due to miscellaneous leftovers, but turned out really yummy. Its a versatile recipe and its also gluten free and very warm and satisfying on a cold fall evening.
1 lb of grass-fed beef(Stew beef or ground beef works fine) or chicken
1 T bacon fat from grass-fed pigs
1 med organic white onion, chopped(1/4 cup dried flakes is fine)
4 cups fresh peeled, cubed organic potato
3/4 cup of chopped mild chilies(in Latino section of the grocery store)
1/4 cup(approx) of chopped hot chilies(I used my canned hot banana peppers-do this to taste)
1 1/2 cups of corn kernels(fresh off the cob, canned or frozen)
2 cloves of garlic, minced
Chicken broth(about 4 cups)
1 T chili powder(green chili powder or red is fine)
sea salt and pepper to taste
Start by browning the meat(if uncooked) in a skillet with the bacon fat.
Spoon the meat into your crock pot immediately and start it cooking so it will be tender.
Brown the onion in the drippings and spoon that over the meat.
Add the potato and corn, chilis and seasonings. Cover with chicken broth and set on low until meat and potatoes are tender*. Once tender, add 1/2 cup of corn flour and stir in to thicken up the broth. You can serve this over rice or in a bowl with a little cheese and sour cream. Maybe a thick slice of cornbread on the side? YUM!
*Obviously using ground beef will cook faster than stew meat. You can have that ready in a few hours. When I use the stew meat, I usually add the potatoes later or cut them in bigger hunks so they don't get too mushy before the meat is tender.