Love New Mexico. Our first home after we were married was in Clovis, New Mexico. Our first child was born at Cannon AFB, NM.
1/3 cup cornmeal
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1 1/2 lbs boneless beef chuck, cubed
2 tbsp olive oil
3 garlic cloves, minced
1/4 cup water
1 pkg (10-oz) frozen whole kernel corn
1 can (28-oz) whole tomatoes, cut up
1 can (15-oz) garbanzo beans, drained
1 cup sliced celery
1 cup chopped onion
2 fresh jalapeno peppers, seeded and chopped
1 chipotle pepper in adobo sauce, chopped
In a large ziplock plastic bag combine the cornmeal, salt, pepper, and thyme; add half the cubed beef. Shake to coat. Repeat with the remaining meat, adding the garlic to the mixture. In a large skillet, brown the beef in the olive oil.
Place the corn, beans, celery, onion, and jalapeno peppers in the bottom of slow cooker. Add the browned beef. Sprinkle any leftover cornmeal mixture over the beef.
Combine the water with the tomatoes and chipotle pepper; pour over all. Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours until beef is tender.