Cowboy Chili

• 3/4 lb. extra lean ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can large crushed tomatoes
• 1 cube beef bouillon
• 2 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 to 1 tsp. salt
• 1/4 tsp. cayenne pepper (optional)
• 1 can (15 oz.) kidney beans

1. Crumble beef into heavy pot or Dutch oven.
2. Add onion and garlic.
3. Cook over medium to high heat until meat is browned, about 10 minutes.
4. Add tomatoes, beef bouillon, chili powder, cumin, oregano, salt and cayenne.
5. Cover.
6. Simmer, stirring occasionally, for 1 hour.
7. Add the beans and continue simmering until beans fall apart.
8. Add water if chili becomes too thick.
9. Serve piping hot. Serve with tortilla chips and green salad.

extra lean ground beef, onion, garlic, tomatoes, beef bouillon, chili powder, ground cumin, oregano, salt, cayenne pepper, kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191439 (may not work)