100yrs cookbook

Pepper and Tomato Stew
BY TANYA KORNACKER (NUTRITION)
Ingredients
3-4 cloves of garlic, or garlic powder
Bacon 1 lb or less, chopped small
pieces
1 onion medium/large chopped
small
6-8 medium-large tomatoes
4-6 bell peppers, mix of yellow,
orange, green
2-3 tbsp of chili powder or more to
taste
Salt and pepper to taste
Keeping Family Traditions Alive – Recipe from my Grandmother Mary
Kornacker.
Directions
You want equal portions of tomatoes and bell peppers. Use field
Tomatoes when available.
Chop tomatoes and peppers chunky but also bit size and set aside.
Chop and cook the bacon in a pot, over medium heat not too crispy.
Drain some of the grease not all of it, so your onions don’t stick when
its time to add them. Add onions and garlic. Continue cooking and
stirring until onions are cooked. Keeping lid on as much as possible to
retain moisture.
Add the peppers, stir occasionally, keep the lid on. Wait 5 minutes
and add the tomatoes. Stir occasionally, keeping the lid on as much
as possible to retain moisture. Add the chili powder, salt and pepper.
Continue cooking until tomatoes are cooked down and peppers are soft.
I make it and prefer to eat as is. My grandmother would add a little
cream at the end of cooking, to the pot just before serving. Or a dollop
of sour cream to her bowl. Option to use bacon grease only, instead of
keeping the bacon in the stew.
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