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!