3 slices bacon, chopped

1 medium onion, chopped

1 pound ground beef

3-4 teaspoons instant beef bouillon

3½ cups water

½ teaspoon salt

¼ teaspoon pepper

1 teaspoon chili powder

1 can red kidney beans, drained (about 9 ounces)

3½ cups hot cooked rice


Cook the bacon until crisp in Dutch oven. Remove bacon and drain on paper towels. Add onion to the drippings and sauté until soft. Add beef; cook until browned. Stir in tomatoes, beef bouillon, water, salt, pepper, chili powder and kidney beans. Simmer about 20 minutes; stirring occasionally. Put ½ cup rice into a bowl and pour chowder on top, sprinkle with reserved crumbled bacon.