Iguana Tom'S Ultimate Chili

• 1 1/2 lb. beef (coarsely ground for chili)
• 1 medium sized Spanish onion, chopped
• 2 large cloves garlic, minced or crushed with garlic crusher
• 1 (28 oz.) can tomatoes, cut up if whole (or use chopped variety)
• 2 beef bouillon cubes
• 1 can red kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 2 Tbsp. chili powder
• 2 tsp. cumin
• 1 tsp. cilantro
• 1/2 tsp. black pepper
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• dash or two Tabasco
• 1/4 c. Iguana Tom's ultimate salsa

1. Brown ground beef and onion in a large Dutch oven.
2. Drain off any fat.
3. Reduce heat and stir in garlic, tomatoes, bouillon, spices and salsa.
4. Do not add beans.
5. Cover and simmer over low heat for at least one hour.
6. Taste and adjust seasonings.
7. Add drained beans and continue to simmer about 1/2 hour.
8. Serve with corn bread or tortilla chips.

beef, onion, garlic, tomatoes, red kidney beans, black beans, chili powder, cumin, cilantro, black pepper, salt, cayenne pepper, iguana

Taken from www.cookbooks.com/Recipe-Details.aspx?id=249500 (may not work)