Indian Corn Stew

Indian Corn Stew
2 pounds ground beef
2 large onions, diced
2 tablespoons chili powder
2 tablespoons cumin
3 tablespoons minced garlic
1 teaspoon ground red pepper
6 potatoes, diced
1 pound carrots, diced
2 (28 ounce) cans Mexican-style hominy
1 (28 ounce) cans diced tomatoes with liquid
2 (4 ounce) cans chopped green chiles, with juice
3 (15 ounce) cans beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and translucent. Stir in garlic. Season with chili powder, cumin and ground red pepper, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.