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Dishes
1 Large slow-cooker crock pot
1 very large nonstick fry pan
3 Large mixing bowls

Main Ingredients
1 lb of lean Beef for stewing
1/2 lb Bacon
3 Cans (16oz) Stewed Tomatoes (add more if you want a milder recipe.)
1 Can (16oz) Black Beans
1 Can (16oz) Pinto or Pink Beans
1 Can (16oz) Dark Red Kidney Beans
1 Can (8oz) Shoepeg or White corn
2 Bell Peppers
1 Red Onion
1 Vidalia Onion (or white onion if Vidalia is unavailable
2 Tablespoons maple syrup (REAL not synthetic)
1 Large Chili Pepper (Anaheim preferred, but you can use Anchos for extra sweetnees anmd heat)
1-2 Teaspoons freshly chopped Jalapeno, Scotch Bonnet or Habanero (in that order of heatness)
1 Tablespoon Mexican oregano (1/2 Teaspoon if freshly grown)
1 Tablespoon Cilantro (1/2 Teaspoon if freshly grown)

Liquid Maranade Ingredients
1 Cup lime juice
1 Teaspoon Worchestershire sauce
1 Teaspoon Tabasco

Dry Marinade Ingredients (For milder recipe, cut levels of everything -- but the masa -- in half)
3 Tablespoon Masa (finely ground mexican cornmeal)
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1 Tablespoon Curry Powder
1 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
1 Teaspoon Fresh Cracked Black Pepper
1 Teaspoon Garlic Powder

Garnish
Shredded "Mexi Cheese" (Sharp Chedder, Colby, Monterey Jack, Asiago)
Corn or Tortilla Chips.

PREP

1. Start up crock pot. Put in the stewed tomatoes, coarsely chopped large chili pepper and chopped Jalapenos. Cover and simmer.
   
2. Put all the Liquid Maranade Ingredients in Bowl #1. Stir Thoroughly. Cover.
   
3. Put all the Dry Marinade Ingredients in Bowl #2. Stir Thoroughly. Cover.
   
4. If the stew meat is in chunks bigger than 1/2 inch cubes, cut them down to 1/2 cubes.
   
5. Put the stew meat in the Liquid maranade. Stir until all the meat is throughly coated.
   
6. Cook up the 1/2 lb of bacon. KEEP THE BACON GREASE IN THE PAN. Put the bacon in the crock pot and then add the maple syrup on top of the bacon. Cover and simmer.
   
7. Allow the stew beef cubes to marinate for *at least* 20 minutes. Stirring occasionally.
   
8. Remove stew beef cubes from the Liquid Marinade, straining off the excess. Put the stew beef cubes into the Dry Marinade. Stir Thoroughly until stew beef cubes are evenly coated.
   
9. Allow the stew beef cubes to marinate for *at least* 20 minutes. Stirring occasionally.
   
10. Remove stew beef cubes from Dry Marinade. Fry them up in the bacon grease. (Yes, unhealthly...but it tastes sooooo goood.)
    
11. When they are seared to a golden brown, add them to the crock pot.
    
12. Open each can of beans, drain juices into crock pot, but beans into Bowl #3. Put Bowl #3 in fridge to chill.
    
13. Cook this mixture for at least 6 hours.
    
    

    HALFWAY POINT

    
    
    1. Coarsely chop the Red and Vidalia Onions, and the Bell Peppers. Add them to the mixture.
       
    2. Taste. If too spicy, add more stewed tomatoes, and a scosche more maple syrup.
       
    3. Cook this mixture for another 2 Hours.
       
       

       LAST STEP

       
       
       1. Add Beans and Shoepeg/white corn.
          
       2. Cook for one more hour.
       
       

       SERVE
       with shredded cheese melting on top, and corn/tortilla chips on the side.

       ― Lord Custos Epsilon (Lord Custos Epsilon), Wednesday, 17 September 2003 13:43 (twenty-two years ago)