Calavasita(A Mexican Chili Stew) Recipe

Name: Calavasita(A Mexican Chili Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. bacon; 2 lb. diced beef; 1 lb. diced pork; 3 medium onions; 3 medium bell peppers; 1 (No. 3) can tomatoes, undrained; 1 (No. 2) can corn, undrained; about 2 lb. white squash; 3 to 4 Tbsp. chili powder; 2 Tbsp. cumin seed; plenty of salt and pepper; corn or tortilla chips; grated Cheddar cheese

Servings: persons

1 lb. bacon
2 lb. diced beef
1 lb. diced pork
3 medium onions
3 medium bell peppers
1 (No. 3) can tomatoes, undrained
1 (No. 2) can corn, undrained
about 2 lb. white squash
3 to 4 Tbsp. chili powder
2 Tbsp. cumin seed
plenty of salt and pepper
corn or tortilla chips
grated Cheddar cheese

1
Fry bacon and remove to drain.
2
In hot bacon drippings, sear beef and pork until very brown.
3
Add chopped onions and peppers; simmer.
4
Add bacon, tomatoes, chili powder, cumin seed, squash, salt and pepper.
5
If needed, add a small amount of water to keep the stew from sticking to the bottom of the pot.
6
Cover and simmer for 2 or 3 hours; no need to stir.
7
Add corn and simmer for an additional 30 minutes.

1552

kcal

Calories

104

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. bacon, 2 lb. diced beef, 1 lb. diced pork, 3 medium onions, and more.

Yes, Calavasita(A Mexican Chili Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calavasita(A Mexican Chili Stew)

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