Verduras y chili con carne (mexican meat stew)

Yield: 12 servings

Measure Ingredient
½ cup Carrots; diced
½ cup Potatoes; diced
½ cup Turnips; diced
¼ cup Rice
½ cup Celery; diced
1 large Onion; chopped
1 quart Water
2 teaspoons Salt
1 can Chili; No. 2 Gebhardt's con Carne plain
1 can Tomatoes; No. 1

Recipe By : Gebhardt's 1942

In deep pot cook vegetables in boiling, salted water about 10 min.; add Gebhardt's Chili con Carne, tomatoes, rice; simmer until vegetables are tender and gravy heavy. Do not stir mixture, or over-cook vegetables.

Yield: 12 servings.

Posted to EAT-LF Digest by Leon <lgerst@...> on Mar 31, 1999, converted by MM_Buster v2.0l.

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