2 1/2 - 3 lbs. chili meat
1 lg. onion, finely chopped
1 lg. bell pepper, finely chopped
1 lb. can tomatoes, chopped
1 tbsp. garlic powder
1/2 tsp. black pepper
2 tsp. salt
5 lg. tbsp. chili powder
1/2 tsp. oregano
1 tsp. cumin
1 tbsp. paprika
4 tsp. instant beef bouillon
1 qt. water (hot)
4 tbsp. flour
2 tbsp. sugar

Brown meat in a Dutch oven. Drain. Add onion, bell pepper, garlic, cumin, chili powder, pepper, oregano and paprika. Blend well. Cover and cook 5 minutes. blend in flour and sugar and cook 5 minutes longer. Make a liquid stock of tomatoes, beef bouillon and water. Add to meat mixture. Bring to a boil, then simmer for 1 hour.