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3 sl Bacon; chopped
1 md Onion; chopped
1 lb Ground beef
3 -(up to) 4 ts Instant beef bouillon
3 1/2 c Water
1/2 ts Salt
1/4 ts Pepper
1 ts Chili powder
1 cn (9-oz) red kidney beans; drained
3 1/2 c Hot cooked rice
Cook the bacon until crisp in Dutch oven or heavy saucepan. Remove bacon with slotted spoon; drain on paper towels and set aside. Add onion to the drippings and saute til soft. Add beef; cook til browned. Stir in tomatoes, beef bouillon, water, salt, pepper, chili powder and kidney beans. Simmer about 20 minutes; stirring occasionally. Put 1/2 cup rice into a bowl and pour chowder on top, sprinkle with reserved crumbled bacon.
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