Chili Con Carne With Beans

• 2 lb. lean stew meat, cubed
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1/4 c. chili powder
• 1 Tbsp. cumin seeds
• 1 Tbsp. cumin, ground
• 1 tsp. dried oregano
• 1 (35 oz.) can Italian stewed tomatoes
• 1 (15 oz.) can tomato sauce
• 1 1/2 c. water
• 1 to 2 cans chili beans
• 1 1/4 tsp. salt
• 1 small can sliced mushrooms
• 1/2 sliced ripe olives

1. In a large pot, cook beef, onion and garlic over medium-high heat, stirring occasionally, until liquid evaporates and meat is browned, about 15 minutes. Drain off fat. Stir in seasoning and cook 1 minute. Add tomatoes with their liquid and water and tomato sauce. Bring to a boil; reduce heat and simmer 1 hour or more, stirring occasionally. Stir in beans, olives, mushrooms and salt. Serve with chopped green onion and shredded low-fat cheese.

lean stew meat, onion, garlic, chili powder, cumin seeds, cumin, oregano, italian stewed tomatoes, tomato sauce, water, chili beans, salt, mushrooms, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82036 (may not work)