Verduras y chili con carne (mexican meat stew)
12 servings
Ingredients
| Quantity | 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 |
Directions
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.