Ground Beef And Vegetable Chowder Recipe
Ingredients
| 1/4 pound salt pork or slab bacon, cut into Winch cubes, or 6 slices bacon, cut into 1-inch strips | ||
| Lean ground beef | 1 pound | |
| 1 medium-size yellow onion, peeled and chopped | ||
| 2 medium-size carrots, peeled and chopped | ||
| Stalk celery | 1 , chopped | |
| Chopped tomatoes | 3 , peeled | |
| Rice | 1/4 Cup (16 tbs), uncooked | |
| 2 medium-size all-purpose potatoes, scrubbed (but not peeled) and diced | ||
| 1/2 teaspoon dried basil or rosemary, crumbled | ||
| 6 cups water or beef broth | ||
| Salt | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
Directions
1. Cook the salt pork, uncovered, in a 3-quart saucepan over moderate heat until golden brown and crisp—about 5 minutes. Using a slotted spoon, remove the pork to paper toweling to drain. Set aside.
2. Add the beef to the drippings in the saucepan, and cook, stirring, for 5 minutes. Add the onion and cook 5 minutes longer.
3. Add the carrots, celery, tomatoes, rice, potatoes, basil, water, salt, pepper, and the
salt pork. Cover and bring to a boil. Reduce the heat and simmer for 25 minutes, or until the rice and potatoes are tender.
2. Add the beef to the drippings in the saucepan, and cook, stirring, for 5 minutes. Add the onion and cook 5 minutes longer.
3. Add the carrots, celery, tomatoes, rice, potatoes, basil, water, salt, pepper, and the
salt pork. Cover and bring to a boil. Reduce the heat and simmer for 25 minutes, or until the rice and potatoes are tender.
Chef
