Cowboy Chili

Cowboy Chili No. 647 Yields 4 Servings

1 lb Extra Lean Ground Beef 1 tsp Cumin, Ground

1 Medium Onion, Chopped 1 tsp Oregano Leaves

2 Cloves Garlic, Pressed 1 tsp Salt

15 oz Stewed Tomatoes 1/4 tsp Cayenne

1 Cup Beef Bouillon 15 oz Pinto Beans

2 Tbls Chili Powder

Crumble the beef into a large heavy pot or dutch oven. Add the onion and garlic. Cook over medium to high heat until meat is well browned (10 minutes). Add tomatoes, beef bouillon, chili powder, cumin, oregano leaves, salt and cayenne. Cover and simmer, stirring occasionally, for an hour. Add the beans and simmer another 30 minutes (add water if the chili gets too thick). Serve HOT!