COWBOY CHILI (for four)

2 pounds beef chuck, ground or cut into ¼ inch dice

1 large onion, chopped

2 cloves garlic, minced

3 tablespoons vegetable oil

1 cup tomato sauce

1-1/2 cups canned plum tomatoes and their juice

1 green pepper, chopped

1  teaspoon ground cumin

½  teaspoon dried oregano, preferably Mexican

¼ teaspoon cayenne, or several dashes hot sauce

1 bay leaf

2 tablespoons chili powder, or more

1-1/2 teaspoons salt

2 cups cooked pinto beans (optional)

Accompaniments:

shredded jack cheese

sour cream

chopped onion

minced cilantro

crumbled bacon

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1. Heat the oil in a skillet, add the onion and garlic and sauté over medium heat until golden brown, about 8 minutes.  Transfer onion to a casserole, add the meat to the skillet and brown.

2. Transfer meat to the casserole and add the remaining chili ingredients (except the beans). Bring to a boil, reduce the heat and simmer, uncovered, until the sauce is as thick as desired, about 2 hours.  If you are using them, add the beans 5 minutes before the chili is done, just long enough to heat them through.

3. Serve with your choice of accompaniments.

COWBOY CHILI REDUX:  Pepper jack cheese and chili burger