Ground Beef And Vegetable Chowder
|Salt pork/Slab bacon / 6 slices bacon, cut into 1-inch strips||1⁄4 Pound, cut into winch cubes|
|Lean ground beef||1 Pound|
|Yellow onion||1 Medium, peeled and chopped|
|Carrots||2 Medium, peeled and chopped|
|Stalk celery||1 , chopped|
|Fresh tomatoes/1 can of 1 pound tomatoes, chopped, with their juice||3 Medium, peeled and chopped|
|Uncooked rice||1⁄4 Cup (4 tbs)|
|All purpose potatoes||2 Medium, scrubbed, but not peeled and diced|
|Dried basil/Rosemary||1⁄2 Teaspoon, crumbled|
|Water/Beef broth||6 Cup (96 tbs)|
|Black pepper||1⁄4 Teaspoon|
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.