Pantry Clean-out Stew

I found two cans of Diced Fire Roasted tomatoes, one can of stewed tomatoes, 1 small can of Diced Jalapeños, 1 can Roasted Green Chiles, 1 can of Kidney Beans, a half bag of frozen Hash Browns found deep in the freezer, a bag of frozen Cut Corn, diced 1 Onion, 4 dried Anaheim Chiles, 5 dried New Mexican Chiles, Oregano, salt, Mrs Dash Southwest Chipotle, Garlic powder, some Caribbean seasoning of some sort, more garlic powder, and of course the 1” beef cubes.

Browned the meat. Broke stems off of dried chiles and soaked them in water, blended them with ½ cup water to make a paste, diced the roasted Green Chiles and onions. Sautéed the onions until translucent, added the jalapeños, green chiles, seasoning and simmered for 10 minutes. Poured onion mixture into pot with the browned beef. Actually, with all of the water they inject into meat these days to make it heavier, it never browned, but made its own gravy – I went with the gravy idea. Added all of the beans and everything else. Brought to a boil, covered and cooked on medium high heat for 15 minutes, while stirring occasionally. Reduced heat to low and allowed to simmer for 2 hours. Meat needs to cook a bit more to tenderize. I scooped up one “taster” bowl and I had to go back and get another bowl. WoW! Chef Ramsay would approve, although probably too spicy for his taste.