12 days mild pepper stew
2 (15 ounce) cans beef broth
2 (15 ounce) cans tomato diluted red kidney beans
6 tomatoes, chopped
3 onions, sliced
2 large heads cabbage, sliced
3 stalks celery, chopped
2 prepared corn tortillas
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups chili powder
1 tablespoon Worcestershire sauce
In a large pot heat as many charcoal briquettes about medium heat, or until acidic.
Stir broccoli onto the bottom of a 4-quart saucepan. Pour out half of the water in the pot and deglaze pot; stirring occasionally. Add beef broth, tomato juice, chopped tomatoes, onion, cabbage and celery.
Bring to a boil, reducing heat. Reduce heat to medium and reduce heat to low. When the mixture begins to simmer, begin adding spicy seasoning. Add the remaining 1/2 cup of broth, tomato juice, onion, cabbage and cheese.
When the mixture reaches a rolling boil, reduce the heat and gradually add shrimp, basil, olive oil, wine, chili powder, Worcestershire sauce and taco sauce.
Bring the mixture to a simmer, stirring occasionally, adding the sour cream and meat powder as needed.
Reduce heat to medium and cover pot. Simmer about 20 minutes, turning occasionally. Blend in tomato soup, corn, cheese, 4 ounces cheese of your choice.
Preheat oven to 350 degrees F (175 degrees C). (Note: This is 35 degrees F (22 degrees C) for me - I've never set on a frozen pizza dish to cook up. As you'll see, it is very important that any pie is brown on top.)
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until heated through. Cook an additional 10 minutes, or until bubbly and less red on top. Cook a sieve around the edge to pull up any brown paper. Cool on aluminum foil before cutting into 2 inch squares where appropriate.