| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Soup |
4 |
Servings |
INGREDIENTS
| 3 |
sl |
Bacon; chopped |
| 1 |
md |
Onion; chopped |
| 1 |
lb |
Ground beef (up to) |
| 4 |
ts |
Instant beef bouillon |
| 3 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Chili powder |
| 1 |
cn |
(9-oz) red kidney beans; drained |
| 3 1/2 |
c |
Hot cooked rice |
INSTRUCTIONS
submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA)
Hi everybody! Spring here in Michigan is very strange, semi-warm days and
cold nights. I had a yearning for some chowder and here is one of my
family's favorite recipes
Cook the bacon until crisp in Dutch oven or heavy saucepan. Remove bacon
with slotted spoon; drain on paper towels and set aside. Add onion to the
drippings and saute til soft. Add beef; cook til browned. Stir in
tomatoes, beef bouillon, water, salt, pepper, chili powder and kidney
beans. Simmer about 20 minutes; stirring occasionally. Put 1/2 cup rice
into a bowl and pour chowder on top, sprinkle with reserved crumbled bacon.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 13 MAY 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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