This recipe is so hot that it's for people with very strong stomachs. If you don't have a strong stomach (I don't!) then skip the habaneros or use the mild ones.
1 lb of stew meat, cut into strips
1 14.5 ounce can of diced tomatoes
1 10 ounce can diced tomatoes and habaneros (hot)
1 tablespoon of curry powder
2 cloves of garlic, minced
2 beef bouillon cubes
1/2 cup of boiling water
1 teaspoon of ground ginger
- Add the beef bouillon cubes to the boiling water. Let dissolve.
- Add all of the spices and gravy packet to beef bouillon. Mix well.
- Pour bouillon/spice mixture into crock pot. Drain both cans of tomatoes. Add to crockpot.
- Add meat to crock pot. Cook on high for two hours or until meat is tender.