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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Adapted from a recipe by Chris Steele . Ingredients:
1 teaspoon olive oil |
1 lb ground beef |
2 teaspoons salt |
1/2 teaspoon ground black pepper |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1/2 teaspoon dried thyme |
1/2 teaspoon chili powder (optional) |
2 teaspoons worcestershire sauce |
2 teaspoons tomato paste |
2 (14 1/2 ounce) cans diced tomatoes |
2 cups cubed potatoes |
2 carrots, diced |
1 onion, chopped |
1 (10 ounce) package frozen mixed vegetables |
1 (15 ounce) can kidney beans, drained and rinsed |
3/4 cup uncooked white rice |
2 cups water |
1 quart beef broth |
Directions:
1. Heat the oil in a large skillet or small soup pot over medium heat. Add the beef and cook until browned. Drain all but 1 tbsp of fat.
2. Add salt, pepper, onion powder, garlic powder, thyme, chili powder (if using), and Worcestershire sauce. Stir and cook 1 minute. Clear a space in the center of the pan and add the tomato paste. Stir in the clear space 1 minute or until beginning to brown, then rapidly stir into beef.
3. Add tomatoes, potatoes, carrots, onion, mixed vegetables, kidney beans, rice, water and beef broth. Bring to a boil, reduce heat to low, and simmer 1 hour until done.
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