This has got to be one of my favorite winter comfort stews of all time! 
I’m so lucky to live here in New Mexico, where fresh green chile is so available.  You can always use store bought frozen chile, if you’re not in an area that sells fresh!
I’m not quite sure if adding the beer is totally authentic, but it sure does bring the flavors to another level of delicious!

What you’ll need:
1.5 pounds of lean ground beef (you can use turkey as well)
6 medium Russet potatoes (peeled & cubed)
4 cups chopped green chile (thawed)
1 medium onion (chopped)
10 cups of Beef stock (or you can use water and add 6 beef bullion cubes)
1 bottle of your favorite dark beer (optional)
2 tbsp. Cumin
1tbsp. Garlic Salt
1tbsp. Garlic Powder
S&P to taste
Shredded Cheddar and Tortilla Chips for garnish

Directions below are for the Slow Cooker.. (stove top in a stock pot,  is fine as well..just follow the directions, but keep an eye on it..simmering it until the potatoes are will be done much sooner than in a slow cooker!)

Add the liquids to the slow cooker and turn it to high.
Peel and cube all the potatoes..and add them into the liquid..

In a large saute pan, cook the ground beef and chopped onion. Season it with Cumin, Garlic Salt and Garlic Powder.

Time for thirds seconds! 🙂


When the meat is fully cooked and the onions are translucent..Deglaze the pan with a bottle of dark beer (optional) ..letting the meat and onions absorb the beer, as it reduces!
Add the pan of meat (with the juice) into the slow cooker..
Add in 4 cups of chopped green chile (whatever degree of spice you prefer..mild, medium or hot etc.)
Let cook on high for 4-5 hours..or until the potatoes are fully cooked!

~Serve with some shredded cheddar and tortilla chips..or a couple of warm flour tortillas!  YUM!!

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