3 tbsp. bacon drippings
3 lbs. beef stew meat, cubed
1 1/2 c. diced onion
1 (28 oz.) can undrained tomatoes
1 1/2 c. chopped green chiles
1/2 c. beef broth
1/2 c. chicken broth
1 tbsp. salt
2 tsp. pepper
2 tsp. garlic salt
2 tsp. cumin
2 lbs. potatoes, peeled and cubed

In large saucepan or Dutch oven, heat bacon drippings (save crispy bacon to sprinkle over top of stew). Add beef and onions and saute until beef is browned on all sides. Add tomatoes, chiles, broth and seasoning. Cook over low heat until meat is tender, about 2 hours. Add cubed potatoes the last 30 minutes. Spoon off excess fat. Yields: 4 quarts.