Heat skillet and drop in bacon fat (If you don’t have bacon fat use 2 tablespoons of vegetable oil, but the traditional use of bacon fat added flavor).
Add the onions and 2-3 chilies and sauté until just a light gold over medium heat – around 5 minutes –stirring to ensure even sautéing.
Make sure the onions don’t burn otherwise they become bitter.
Remove onions and challis from the pan with a slotted spoon and set aside in a dish.
Add the potatoes that have been peeled and cut into chunks – around 8 pieces per potato and brown the outside, turning to cook evenly. If at this stage you need to add more bacon fat or oil, then do so.
Once potato chunks are golden remove from the pan and set aside.
Add ground beef to the pan, and spread and turn so it cooks through evenly.
Return onions and challis to the pan and stir for 1 minute.
Add the potatoes back to the mix and stir in.
Tip in the can of tomatoes.
Add the can of beans or the fresh cooked pinto beans.
Add the can of corn or fresh corn.
Allow to cook over medium heat for around 10 minutes, stirring occasionally to make sure the bottom doesn’t catch and burn. If you need extra water at this stage add some.
Add salt and pepper to taste, and check the chilli level – you may want to add more – it’s easier to add chilli than to reduce the fieriness of a chilli dish.
Add two tablespoons of wheat flour mixed to a thin paste with a cup of water, stirring in to thicken the sauce.
Reduce heat and simmer slowly to allow flavors to develop for another 10 minutes or so.
Serve with sourdough bread or hard tack the traditional cowboy accompaniment or with rice, cous cous, or quinoa if you prefer.
