Cowboy Chili
Yield
4 servingsPrep
10 minCook
100 minReady
110 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, extra lean
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | medium |
onions
chopped |
|
| 1 | teaspoon |
oregano
|
|
| 2 | cloves |
garlic
pressed |
|
| 1 | teaspoon |
salt
|
|
| 15 | ounces |
tomatoes
stewed |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | cup |
beef stock
|
|
| 15 | ounces |
pinto beans
|
|
| 2 | tablespoons |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, extra lean
|
|
| 5 | ml |
cumin
ground |
|
| 1 | medium |
onions
chopped |
|
| 5 | ml |
oregano
|
|
| 2 | cloves |
garlic
pressed |
|
| 5 | ml |
salt
|
|
| 433.5 | ml/g |
tomatoes
stewed |
|
| 1.3 | ml |
cayenne pepper
|
|
| 237 | ml |
beef stock
|
|
| 433.5 | ml/g |
pinto beans
|
|
| 3E+1 | ml |
chili powder
|
|
Directions
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.
