Cowboy Chili with Beans Serving Size - 8 Prepared By - Chrissie & Steffi Recipe Rating
			1-1/2 tbsp's vegetable oil 2 medium-size onions, chopped 3 garlic cloves, minced 2-1/2 pounds beef round, trimmed, cut into 1/4 inch cubes or ground 3 cups water 1 (28 oz) can crushed tomatoes with puree 1 (7-3/4 oz) Mexican style tomato sauce 3 tbsp's ground red chile 1 tbsp ground cumin 1/2 tsp dried oregano leaf 4 cups drained cooked pinto beans 1/2 teaspoon salt
			Heat oil in a 5 quart pan over medium heat. Add onions and garlic. Cover and cook until until onions are soft 4-5 minutes. Add meat, cook over high heat stirring frequently until meat is gray but not brown. Add water, tomatoes, tomato sauce, ground chile, cumin and oregano. Bring to a boil. Cover, reduce heat and simmer until meat is tender, about 1-1/4 hours. Stir in beans. Simmer uncovered 30 minutes ot until chili has thickened slightly. Add salt to taste starting with 1/2 tsp.