CJ's Frazier Family Green Chile Stew

Serves 6-8

Time: 40 minutes

Difficulty: Easy

Ingredients

• 1.5 lbs 80/20 beef
• 1 yellow onion, chopped
• 1 can black beans, rinsed
• 1 can pinto beans, lightly strained
• 4 medium red potatoes, cubed
• 1 can white hominy, strained
• 1 can tomato sauce
• 2 cans Rotel tomatoes
• 1 jar Green Chile (Monroe's or other choice)
• 1 cup beef broth
• Tortillas
• Fritos
• 1 tbsp garlic powder
• Kosher salt, to taste
• Coarse black pepper, to taste
• Fine shredded cheese
• Large aluminum pan

Directions

1. Preheat one zone of your Blackstone griddle to medium-high and brown 1.5 lbs of beef. Season with a pinch of Kosher salt and coarse black pepper.
2. While the beef cooks, dice one yellow onion and add it to the beef once chopped. Cube your redskin potatoes. You can leave the skin on, or peel them if you prefer. The smaller the potatoes, the quicker they will cook.
3. Turn another zone of your Blackstone to high heat and place your aluminum pan directly on the griddle. Add the cubed potatoes, tomato sauce, Rotel, rinsed black beans, strained pinto beans, strained hominy, Green Chile, beef stock, and the cooked beef and onions to the pan. Add about 1/2 cup of water and season generously with Kosher salt, coarse black pepper, and garlic powder. Stir the ingredients gently and close the lid on your Blackstone, if you have one. Allow the stew to come to a boil. This will cook the potatoes and allow the flavors to evenly distribute. The potatoes will need about 20 minutes to cook until they are tender enough to be pierced easily with a fork. Be sure to stir occasionally so nothing burns on the bottom of the pan.
4. To serve, use a shallow bowl and sprinkle with grated cheese and a few Fritos on top. The stew is even better the next day. Enjoy!