3 lbs. boneless stew beef or ground beef
1 1/2 c. chopped onion
1 c. chopped green pepper (optional)
3 cloves garlic, chopped
1 can (28 oz.) crushed tomatoes
1 can (28 oz.) puree tomatoes
8 beef bouillon cubes or 8 tsp. instant bouillon
2 tbsp. chili powder
1 tbsp. cayenne pepper
1 tbsp. cumin
1 tsp. paprika
2 tsp. oregano leaves
2 tsp. sugar
Mesa cornmeal (for thickening, if necessary)

In large kettle, brown beef, add onion, green pepper and garlic. Cook and stir until tender. Add remaining ingredients. Bring to boil; reduce heat and simmer covered 1 to 1 1/2 hours. Makes 10-12 servings.

Note: For Chili Con Carne, add 1 can (16 ounce) kidney beans.