5-6 slices center cut bacon, cut into ¼ inch pieces
2 pounds beef stew meat, cut into ½ inch pieces
1 large yellow onion, diced
2 stalks of celery, diced
1 green bell pepper, diced
1 tablespoon garlic, minced
2 redskin potatoes, diced
1-4 oz can green chilis
24oz Paisley Farm Southwest Bean Salad
¼ cup Budweiser Classic BBQ Sauce
2 teaspoons Worcestershire sauce
28 oz can diced tomatoes
2 cup vegetable stock
Cornbread, for serving
- In a large soup pot, brown bacon and beef over medium heat. Add in onion, celery, bell pepper, garlic, potatoes and chilis. Cook until tender, about 8 minutes.
- Add in remaining ingredients and let simmer for about 40 minutes, or until meat is tender flavors have combined.
- Enjoy with cornbread!
- *Crockpot: brown meat and combine all ingredients in crockpot. Cook on high for 6 hours.
- * Instant Pot: brown meat and combine all ingredients in instant pot. Cook on high for 40 minutes.