Cowboy Stew

No actual cowboys were harmed in the making of this stew.

INGREDIENTS:

 2-3 T cooking fat
1 onion, chopped
2-3 cloves of garlic, crushed
1 tsp salt
1 green bell pepper, chopped
1 red bell pepper, chopped
1 Annaheim or Poblano pepper, chopped
1 large yellow summer squash or 1 medium zucchini, chopped
1-2 tsp cumin
1 tsp oregano
1-2 tsp chili powder (optional)
1 lb ground beef
2 tomatoes, chopped
1 quart beef broth
1/2 - 1 cup chopped cilantro, loosely packed (optional)

METHOD:
Saute the onions in the fat until they begin to soften, then add the garlic and stir a little longer.

Add the spices and salt, and stir.  Add the chopped peppers and zucchini and saute for 5-10 minutes, or until they soften.  Add a little of the broth if the vegetables start to get dry.

Add the beef and keep stirring to break it up and let it brown a little.  Pour in the stock and add the tomatoes and bring to a boil, then turn down to a simmer and let it cook, covered, for about 30 minutes.

When it is done, remove it from heat, stir in the cilantro if using, and taste it.  Add more salt and spices if needed.  You can also crush a clove or 2 of raw garlic in at this point if you want it to have more "bite".