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2 lb Ground beef
1 c Onion; chopped
1 tb Garlic; minced
1/4 c Chili powder
1 tb Ground cumin
28 oz Tomatoes; crushed w/puree, (28 ounce can) with added puree
1 1/2 c Beef stock; or canned broth
2 c Corn kernels; fresh or frozen
15 1/4 oz Kidney beans; canned, drained
1/4 c Chopped fresh cilantro
Cook beef in heavy large pot or Dutch oven over medium heat until brown, crumbling with fork, about 10 minutes. Add onion, garlic, chili powder and cumin and cook 5 minutes, stirring frequently. Mix in crushed tomatoes, beef stock, corn and kidney beans annd bring to boil. Reduce heat and simmer until thickened, stirring occasionally, about 30 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving, stirring frequently. ) Mix in cilantro.
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