1 lb. lean ground beef
1 lg. chopped onion
1/2 lb. mushrooms, sliced
1 tbsp. chili powder
1/2 tsp. dried oregano leaves
1/2 tsp. ground cumin
1/4 tsp. garlic powder
2 (15 oz.) cans kidney beans, drained
1 (15 oz.) can tomato puree
3 c. water
3 beef bouillon cubes, crushed
1 can Mexican style corn, drained
Salt and pepper to taste

In a 5 quart pan, cook the beef, onion and mushrooms until meat is done and vegetables are limp. Drain off fat. Stir in chili powder, oregano, cumin, garlic, beans and tomato puree. Add water and bouillon cubes. Cover and simmer 20 minutes. Stir in corn and simmer another 10 minutes. Serve with grated cheese at the table. Serves 4-6 people.