*Ingredients list:
minced meat; I used 2 lbs.
2 large onions, chopped.
minced garlic; You will need 3 cloves.
2 teaspoons of chili powder.
2 teaspoons cumin.
1/2 teaspoon salt.
1/2 teaspoon black pepper.
2 boxes of ranch beans.
Frozen mixed vegetables I used a 15 oz can.
2 large cans whole corn – drained
A large can of chopped tomatoes – a strainer.
Ro-tel medium 10-ounce can.
4 cubes of vintage potatoes.
beef broth; I used 4 cups.
Step 1 – Brown the ground beef in a large pot or Dutch oven (9.5 quarts) over medium-high heat. Drain if you want to.
Step 2 – In a large bowl, mix the chopped onion, garlic and spices. While stirring to combine the ingredients, begin to bring the onions to a soft state by cooking for about 5 minutes.
Step 3 – Add the chopped tomatoes, corn and veggies along with the ranch beans and corn. To combine, stir.
Step 4 – Put some chopped potatoes, some roux-talle and some beef stock. To combine, stir. Bring to a boil, then lower the heat to maintain a gentle simmer.
Step Five – Simmer for twenty minutes, or until the potatoes reach the softness you desire.
Step Six – Turn off the heat, and the dish is ready to be served! I hope you enjoy it!
