2 lbs ground beef
2 large onions, chopped
3 chili peppers or 1 bell pepper and ½ tsp red pepper
¾ stick margarine
2 – 28 oz cans hand-crushed tomatoes
2 tsp salt
½ tsp black pepper
1 tbsp chili powder
1 clove of garlic (or to taste)
2 beef bullion cubes
2 cans red kidney beans
Saute onions in margarine. Chop pepper into onions while sautéing. Remove from skillet, add beef to skillet and cook until it changes color only. Add tomatoes, salt, pepper, chili powder, garlic and bullion cubes. Add onion and green pepper back.
Cook on medium until it starts to bubble. Add beans and cook over low heat for two hours. Stir often.
Serve with cheddar cheese and sour cream. Also crackers or cornbread.