Ingredients
1/2 pound bacon, diced2-1/2 pounds beef stew meat, cut into 3/4-inch cubes1-1/2 pounds pork stew meat, cut into 3/4-inch cubes2 medium onions, chopped6 to 8 garlic cloves, minced1 to 2 tablespoons chopped seeded fresh serrano chili peppers1 to 2 tablespoons chopped seeded fresh poblano chili peppers1 to 2 tablespoons chopped seeded fresh jalapeno peppers2 to 3 teaspoons cayenne pepper1-1/2 teaspoons dried oregano1 teaspoon salt1 teaspoon ground cumin1 can (15 ounces) tomato puree1 can (14-1/2 ounces) beef broth7 plum tomatoes, choppedShredded cheddar cheese, optional
Preparation
In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings.
In the drippings, cook the beef, pork and onions until meat is no longer pink; drain. Add the garlic, peppers and seasonings; cook and stir for 1-2 minutes.
Stir in the tomato puree, broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Garnish with reserved bacon and cheese if desired.
