Chili Rio Grande

• 1/2 c. cooked, crumbled bacon
• 2 medium onions, diced
• 1 tsp. ground cumin
• 1/2 tsp. oregano
• 2 dashes Tabasco
• 1 tsp. paprika
• dash of cayenne pepper
• 1 Tbsp. chili powder
• 1 tsp. salt
• 1 clove garlic, minced
• 20 oz. red kidney beans
• 2 c. canned tomatoes with basil
• 1 1/2 lb. ground beef chuck
• 1/2 c. bouillon (optional)
• red pepper as desired

1. After cooking bacon in a heavy skillet, saute onions until golden.
2. Mix in cumin, oregano, red pepper, Tabasco, paprika, cayenne, chili powder, salt and garlic.
3. Stir in kidney beans and tomatoes.
4. Simmer slowly, stirring, for 1/2 hour.
5. Mix in ground beef and simmer 10 minutes.
6. Thin with bouillon, if necessary. Makes 6 to 8 servings.

bacon, onions, ground cumin, oregano, paprika, cayenne pepper, chili powder, salt, clove garlic, red kidney beans, tomatoes, ground beef chuck, bouillon, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=935827 (may not work)