1/2 lb of ground beef.
1/2 cup of chopped onion.
1/2 cup of chopped celery.
1 can (16 ounces) of tomatoes, cut up.
2 cup of potatoes, peeled and diced.
1 can (10 ounces) of condensed beef broth.
1 1/3 cups of water.
1 teaspoon of chili powder.
1/2 teaspoon of salt.
1/2 teaspoon of Worcestershire sauce.
1 cup of cooked peas.
Brown the beef in a saucepan; drain off the fat.
Add the onion and the celery and cook until the vegetables are tender-crisp.
Stir in the tomatoes, potatoes, beef broth, water, chili powder, salt and Worchester sauce.
Cover and cook until the potatoes are tender (approximately 12-15 minutes).
Stir in the peas and heat through.