Cowboy Chili

• 3/4 lb. extra lean ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced or pressed
• 1 (15 oz.) can stewed tomatoes
• 1 c. beef broth
• 1 to 2 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano leaves
• 1/2 to 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 (15 oz.) can pinto 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 broth, chili powder, cumin, oregano leaves, salt and cayenne.
5. Cover, simmer, stirring occasionally for 1 hour.
6. Add beans.
7. Simmer 30 minutes longer. Add water, if the chili becomes too thick.
8. Serve piping hot.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530051 (may not work)