Recipe

		Cowboy Chili with Beans
		Serving Size - 8
		Prepared By - Chrissie & Steffi
		Recipe Rating	Printer Friendly Recipe

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.