6 slices bacon, cooked, drained & crumbled
3 lb. beef stew meat, cubed
1 1/2 c. diced onions
1 can (28 oz.) tomatoes, undrained, chopped sm.
1 1/2 c. green chilies, chopped (use canned)
1/2 c. beef broth
1/2 c. chicken broth
2 tsp. pepper
1 tbsp. salt
2 tsp. garlic powder
2 tsp. cumin
2 lb. potatoes, peeled & cubed

In large saucepot or Dutch oven heat bacon drippings until hot. Add beef and onions. Saute until beef is browned on all sides. Add tomatoes, chili strips, broths and seasonings. Cook over low heat until meat is tender, about 2 hours. Add cubed cubed potatoes the last 30 minutes. Spoon off excess fat. This can be frozen. Makes 4 quarts.