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Home >> Cowboy & Western Recipes >> Cowboy Soup, Stew and Chili Recipes

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Cowboy Chili, Stew, Soup

Southwestern Chili Tostadas

Ingredients:Cowboy Cooking Recipes from

2 - pounds ground beef
3-1/2 teaspoons chili powder
2 - teaspoons salt
1 - teaspoon sugar
1 - large onion, diced
1/2 - green bell pepper, diced
1 - can (8 oz.) tomato sauce
1 - can (16 oz.) diced tomatoes
1 - cup water
1 - clove garlic, minced
1 - teaspoon oregano
1 - teaspoon freshly ground cumin seeds
2 - Tablespoon olive oil
2 - Tablespoon flour
1 - can (15 oz.) kidney beans, untrained
Tostada shells
Shredded lettuce
Diced tomatoes
Grated cheddar cheese


1. In a large pot or Dutch oven, brown beef. Add chili powder, salt, sugar, onion, green bell pepper, tomato sauce, diced tomatoes, water, garlic, oregano, and cumin seeds. Cover and simmer four 1 hour.

2. In a bowl, mix olive oil and flour together until smooth.  Add kidney beans and mix well.

3. Add bean mixture to beef mixture.  Cover and simmer, stirring occasionally, for 30 minutes.

4. Place tostada shells on serving plate, add a mound of chili to each and top with lettuce, tomatoes, and cheese.

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Do you know...
that Jean Arthur (born Gladys Georgianna Greene on October 17, 1900 in Plattsburgh, New York - died June 19, 1991 at age 90 in Carmel, California on June 19, 1991) was an American actress and a major film star of the 1930s and 1940s?

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