1. Brown bacon in large cast iron dutch oven over medium heat. Add onions before bacon is done and continue browning until onions are soft. Dip bacon and onions out.
2. Dredge meat in flour, salt and pepper. Place in Dutch oven, stirring continuously until beef is browned. Return cooked bacon and onions to pan; add garlic. Stir and brown 2 to 3 minutes.
3. Add ground cumin, paprika, peppers, tomatoes, beef stock and enough water to cover completely. Bring to a boil. Cover and simmer from 2 ½ hours or until tender, stirring occasionally, adding a little water as needed.
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|Serving Size: 1 Serving (616g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 193 (57%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 30.8mg||9 %|
|Sodium 2544.5mg||88 %|
|Potassium 1255.8mg||33 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 19.1g|
|Protein 15.8g||23 %|
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Calories per serving: 337
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