New Mexico Green Chile Stew
(with a nod to the Santa Fe School of Cooking)
Serves 8
Incredibly Simple But Delicious Chili
Just returned from a very frigid hunt in Ontario and received tons of compliments on my “summer camp food” Chili so I thought I would enter it although it is FAR from Gourmet!!
“Alligator Stew”
1 pound ground round2 medium Spanish onions, sliced1 can pork and beans1 can tomato soup1 Tablespoon brown sugar per layerSalt1 tablespoon Worcestershire sauce In a casserole with a lid, layer meat, then onion, then beans and then sugar. Repeat. Pour soup mixed with Worcestershire sauce over top. Bake 1 hour at 350.