1 c. chopped onion
2 cloves garlic
1 c. chopped green pepper
1 tsp. oregano
1 1/2 to 2 tbsp. chili powder
2 lb. lean ground beef
1 (6 oz.) can tomato paste
3 beef bouillon cubes
1 (15 oz.) can kidney beans, rinsed and drained
1 (16 oz.) can stewed tomatoes
1/2 head red cabbage, chopped
1/2 head white cabbage, chopped
Cheddar cheese (optional)

Sauté onion, garlic, green pepper, oregano, chili powder and beef together. Drain fat, if any. Then add 7 to 8 cups water, depending on desired thickness. Add remaining ingredients, except cheese. Bring mixture to a boil and simmer for 1 hour. Can top with Cheddar cheese, grated. Serve with cornbread.