Green chili stew. It is very easy. 2 1/2 lbs ground beef or cubed pork, beef chuck, venison (prefer elk) 1-2 lbs green chili frozen preferred can if you have to. I like a mixture of hot and medium. 2-3 large potatoes cubed 1/4" 2 15oz cans of pinto beans, drained 1 large onion small dice 5+ cloves of garlic diced fine 1/2 stick of butter salt and pepper Cube meat 1/4" and brown in a oiled stock pot, i like using lard for this. Brown the meat well. Remove browned meat from pot and deglaze the pot with water, be careful if there is grease still in the pot. When i remove the meat i just dump it grease and meat into bowl. Deglaze the pot. Be sure to scrape the pot well, lots of good stuff stuck to the bottom. After the pot is deglazed, add about 1/2 gallon of water to the stock pot. Put the meat back in, add the green chili, garlic,onions, and salt and pepper. Let this simmer until the cubed meat is just about to fall apart. When the meat it ready add the potatoes and simmer till the potatoes are soft, really soft so that it kinda thickens the stew. If using ground beef add the potatoes when the meat is browned. When the potatoes are done add the beans and the butter and adjust salt for taste. This stew is all about the green chili that is why frozen is so important. We eat it over eggs, as a stew with saltines or homemade tortillas, or as a sauce over a grilled burger patty covered in melted cheddar cheese on half a burger bun (chili size, yes we hispanics in northern nm have embraced tex-mex, sorta, dont let the texans know).