November 7, 2009


2 tbsp. olive oil
1 onion, diced
8 c. water
1/2 c. diced green chilies
1 c. beef consomme
2 c. salsa, mild or hot
36 lg. garlic croutons (recipe follows)
3 oz. Monterey Jack cheese, grated
Red chili powder
1 lb. hamburger
1 c. red wine
2 carrots, sliced
2 potatoes, cut into 1/2 inch cubes
1-1/2 tsp. cumin
1-1/2 tsp. coriander
Pepper and salt
3 oz. sharp cheddar cheese, grated
Sour cream

In a heavy sauce pan saute hamburger and onion in oil for 2 to 3 minutes. Add wine and water. Bring to boil and reduce to simmer. Add chilies, carrots, potatoes, consomme, cumin, coriander and salsa. Simmer for 1 hour. Season with salt and pepper. Place stew in bowls. Put 6 large croutons on top. Sprinkle with both cheeses and broil until cheese melts. Top with sour cream and sprinkle with red chili powder.


1 stick butter
Chopped parsley
Lots of minced garlic
White pepper
Large cubes French bread

Melt butter. Add garlic, parsley, white pepper and salt. Pour this over cubed French bread and bake in oven until brown and crunchy.

No comments: