A meatball stew that is full of flavor!

Ingredients

*1 lg. white onion
*6 carrots
*6 new potatoes
*4 plum tomatoes
*2 lg. fresh jalapeno peppers
*3 garlic cloves
*1 1/2 lbs. lean ground beef
*1/2 lb. ground sausage
*1 tsp. dried cilantro
*1 tsp. salt
*1 tsp. ground black pepper
*1 tsp. ground cumin
*1 tsp. celery salt
*1 tsp. garlic powder
*2 Tbs. vegetable oil
*1 C. canned hominy
*one 15-oz. can red kidney beans
*6 C. water
*3 beef bouillon cubes, crushed

Directions

Peel onion and cut into 1/4-inch pieces. Peel carrots and cut into quarters. Wash potatoes and quarter.  Cut tomatoes into quarters.  Remove stems and seeds from jalapeno peppers and cut into 1/4-inch rounds.  Peel and mine the garlic.  Combine beef and sausage.  Add cilantro, salt, black pepper, cumin, celery salt, and garlic powder.  Mix well with your hands.  Form meatballs slightly smaller than golf balls.  Heat oil in a large skillet at medium-high heat.  Add meatballs and garlic.  Cook until browned, flipping meatballs so all sides are browned.  Drain of grease.  Set meatballs on paper towels to soak up grease.  Transfer to a large stew pot.  Add onions, carrots, potatoes, jalapenos, hominy, kidney beans, and water.  Cook for 1 hour on medium-low heat or until potatoes and carrots are tender.  Add bouillon and tomatoes.

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