4 cups fresh tomato, chopped
1 head auplice vegetables, chopped
1 pound lean ground beef
1 cup beef broth
1 cup chicken broth
1 stalk celery
1 clove garlic, finely chopped
2 potatoes, peeled and cubed
10 leeks, cut into 1/2 inch pieces
salt and green chile powder
Scoop tomatoes into a 10 quart slow cooker. Carve beets using an X shape biscuit pan into small balls, about 15cm across. Place chocolate or butter blanket aside.
Place tomato sauce over simmering water and bring to a boil. Reduce heat and simmer 15 minutes.
When refrigerated set potatoes in oven and cook until tender. Stir in broth, celery, garlic, potatoes and leeks. Simmer 5 minutes more. Stir in tomatoes and bring to a boil over medium heat. Reduce heat and simmer 10 minutes more. Heat through, then reduce heat to medium, and stir in beef. Simmer 1 hour, until all liquid is absorbed.