Ingredients
- 647 yields
- 2 garlic (cloves)
- 2 tbls chili powder
- 1 onion
- 1 lb extra beef (lean ground)
- 15 oz stewed tomatoes
- 15 oz pinto beans
- 1 cup beef bouillon
- 1 tsp salt
- 1 tsp cumin
- 1 tsp oregano leaves
- 1/4 tsp cayenne
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!
