Categories: Beef, Vegetables, Beans, Mexican, Garlic 
      Yield: 6 servings 
  
      2 lb Meat *                            1/4 c  Tequila 
    1/4 c  Unbleached Flour                  3/4 c  Tomato Juice 
    1/4 c  Vegetable Oil                       2 tb Cilantro, Fresh, Snipped 
    1/2 c  Onion, Chopped                  1 1/2 ts Salt 
      2    Bacon, Slices, Cut Up              15 oz Garbanzo Beans 
    1/4 c  Carrot, Chopped                     4 c  Tomatoes, Chopped 
    1/4 c  Celery, Chopped                     2    Cloves Garlic, Fine Chopped 
  
  * Meat should be beef boneless chuck, tip or round, cut into 1-inch chunks. 
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  Coat beef with flour.  Heat oil in 10-inch skillet until hot.  Cook and 
  stir beef in oil over medium heat until brown.  Remove beef with slotted 
  spoon and drain.  Cook and stir onion and bacon in same skillet until bacon 
  is crisp.  Stir in beef and remaining ingredients.  heat to boiling; reduce 
  heat.  Cover and simmer until beef is tender, about 1 hour.