Texas Cowboy Soup

• 6 slices bacon, chopped
• 1 1/2 lbs (750 g) lean ground beef
• 4 cloves garlic, chopped
• 1 onion, chopped
• 2 tbsp (25 mL) chili powder
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 2 baking potatoes, peeled and diced
• 2 cans (each 14 to 19 oz/398 to 540 mL) pinto beans, drained and rinsed
• 1 can (14 oz/398 mL) diced tomatoes, drained
• 1 can (14 oz/398 mL) diced tomatoes with green chile peppers, with juice
• 4 cups (1 L) beef stock
• 1 can (14 oz/398 mL) corn kernels, drained
• Cornbread Croutons

1. In a large pot, saute bacon over medium heat until starting to brown.
2. Add ground beef and saute, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes.
3. Add garlic, onion, chili powder, cumin, salt and pepper; saute until onion starts to soften, about 3 minutes.
4. Add potatoes, beans, both cans of tomatoes and stock; bring to a boil.
5. Reduce heat and simmer until potatoes are just tender, about 20 minutes.
6. Add corn and simmer for 10 minutes.
7. Ladle into heated bowls and garnish with croutons.

bacon, lean ground beef, garlic, onion, chili powder, ground cumin, salt, freshly ground black pepper, baking potatoes, tomatoes, tomatoes, beef stock, corn kernels, croutons

Taken from www.cookstr.com/recipes/texas-cowboy-soup (may not work)