1 pound lean ground beef
1 onion, thinly sliced
1 tablespoon Worcestershire sauce
1 cup milk
2 cups chopped celery
3 quarts diced green chile peppers
1 teaspoon saffron
2 teaspoons dry onion powder
1 teaspoon garlic powder
1 teaspoon garlic salt
2 teaspoons dried parsley
1 teaspoon dried rosemary
4 cups beef broth
1 1/4 cups water
In a medium saucepan combine ground beef, onion, Worcestershire sauce, milk, celery, chiles, saffron, onions powder, garlic powder, garlic salt, parsley, rosemary, beef broth and water. Bring to a boil and reduce heat to low. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
Remove from heat and stir in broth. Return pan to heat. Bring to a boil and scrape up browned bits of seasoned beef, celery, green chiles, saffron, dry onion powder, garlic powder, garlic salt, parsley, rosemary and beef broth.
Reduce heat and stir in water. Simmer, stirring occasionally, until vegetables are tender, about 45 minutes.