Tasty Taco Stew

I cannot tell you how yummy this recipe is. I wish I had a scratch and sniff blog! Like most stews, this one gets better tasting as it ages. It also freezes well. Going to a gathering? Cook it, then serve it in a crockpot on low. Use fresh chopped onions, chives, scallions, avocado, or tomatoes and sour cream, shredded cheese and crumbled or whole Tostitos!

Tasty Taco Stew

Ingredients
2 Tbsp olive oil
1 whole onion, chopped
2-8 cloves of garlic, chopped
2 stalks celery, chopped
2 poblano peppers or similar mild peppers, chopped
1 lb ground beef
1 16-ounce can each: chick peas, black, kidney and white beans, optional: corn or hominy
1 can Rotel style tomatoes
1 can diced tomatoes
1 chipotle pepper with a spoonful of sauce
2 Tbsp Penzey's Chili 3000 seasoning blend
1 Tbsp Pensey's Adobo
2 cups beef stock

Brown ground beef, drain and set aside. In a saucepot, heat olive oil (you can use most oils, I prefer olive oil for it's health benefits) and add the chopped vegetables. Cook until the onions turn translucent. Drain and rinse the beans and corn/hominy. Add the beef and remaining ingredients to the pot and bring to a boil then reduce to simmer. Cover with a lid and let cook 20 minutes.