This is the best chili I've ever had. It was handed down to me by mother, who learned it from her mother. We enjoy it with crackers or a pan of corn bread.—Gloria Rhinehart, Albuquerque, New Mexico
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (14-1/2 ounces) stewed tomatoes
- 2 cans (4 ounces each) chopped green chilies
- 2 cups diced peeled potatoes
- 2 cups water
- 1/2 teaspoon salt
- In a Dutch oven or soup kettle, cook ground beef with onion until the beef is no longer pink; drain. Stir in the tomatoes, green chilies, potatoes, water and salt. Simmer, uncovered, 45 minutes or until the potatoes are tender. Yield: 4-6 servings (5 cups).
Originally published as Green Chili in Country Ground Beef 1993, p22
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