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Chili-Beef-Potato Soup mexican, soups, beef, chili, groundmeat 1/2 lb ground beef 1/2 cup chopped onion 1/2 cup chopped celery 1 can tomatoes (16 oz), cut up 2 cup potatoes, peeled & diced 1 can condensed beef broth (10 1/2 oz) 1 can water (1 1/3 cups) 1 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon worchestershire sauce 1 cup cooked or leftover peas green beans Brown meat in saucepan. Drain off fat. Add onion and celery and cook until vegetales are tender-crisp. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worchester sauce. Cover and cook until potatoes are tender (about 15 min.) Stir in peas or beans; heat through. From "Better Homes and Gardens: Good Food on a Budget" c.1971. I personally, would use more chili powder and Worchestershire. Posted by Bud Cloyd Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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